Description
This thin crust artichoke and tomato pizza is a total showstopper, topped with mozzarella, Parmesan cheese, and fresh basil.
Ingredients
Scale
- 1 ball Best Pizza Dough (or Food Processor Dough or Thin Crust Dough)
- 1/3 cup Best Homemade Pizza Sauce
- 3/4 cup shredded cheese
- Fine grating of Parmesan cheese
- 4 artichoke hearts, quartered
- 4 cherry tomatoes, quartered
- 2 basil leaves, thinly sliced
- Semolina flour or cornmeal, for dusting the pizza peel
Instructions
- Make the pizza dough: Follow the Best Pizza Dough recipe to prepare the dough. (This takes about 15 minutes to make and 45 minutes to rest.)
- Place a pizza stone in the oven and preheat to 500°F. OR preheat your pizza oven (here’s the pizza oven we use).
- Make the pizza sauce: Make the 5 Minute Pizza Sauce.
- Prepare the toppings: Quarter the artichoke hearts. Slice the cherry tomatoes in half. Thinly slice the basil.
- Bake the pizza: When the oven is ready, dust a pizza peel with cornmeal or semolina flour. (If you don’t have a pizza peel, you can use a rimless baking sheet or the back of a rimmed baking sheet. But a pizza peel is well worth the investment!) Stretch the dough into a circle; see How to Stretch Pizza Dough for instructions (or Thin Crust Dough if using thin crust). Then gently place the dough onto the pizza peel.
- Spread the pizza sauce over the dough using the back of a spoon to create a thin layer. Add the mozzarella cheese, then top with artichoke hearts and cherry tomatoes. Top with a few pinches of kosher salt.
- Use the pizza peel to carefully transfer the pizza onto the preheated pizza stone. Bake the pizza until the cheese and crust are nicely browned, about 5 to 7 minutes in the oven (or 1 minute in a pizza oven).
- Top with sliced basil. Slice into pieces and serve immediately.
- Category: Main Dish
- Method: Baked
- Cuisine: Italian
