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Artichoke Tomato and Three-cheese Pizza
Photo: Chad Montano

Artichoke Tomato and Three-cheese Pizza

10 ingredients 16 steps fandom
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Estimated Nutrition (whole recipe, rough)

580
Calories
30g
Protein
40g
Fat
27g
Carbs

Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.

What these numbers assume — 9 portions →
Ingredient Portion assumed kcal
Ricotta Cheese 1/2 cup (124g) part-skim 174
Olive Oil 1 tbsp (14g) 119
Cheese 1 oz (28g) cheddar 113
Mozzarella Cheese 1 oz (28g) 85
Artichoke 1 medium (128g) 60
Tomato 1 medium (123g) 22
Black Pepper 1 tsp ground (2.3g) 6
Basil 5 leaves fresh (2.5g) 1
Salt 1 tsp (6g) 0
Pizza not in our table 0

Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.

Ingredients

  • 4 large Roma tomatoes seeded and chopped
  • ½ teaspoon salt divided
  • ½ cup ricotta cheese
  • ½ cup coarsely grated asiago cheese divided
  • 2 tablespoons chopped fresh basil
  • ¼ teaspoon freshly ground black pepper
  • 1 pound pizza dough thawed
  • 2 teaspoons basil-flavored olive oil divided
  • 1 cup mozzarella cheese cut in small cubes
  • 6 ounce jar marinated artichoke hearts drained

Directions

1

In stainless steel strainer combine chopped tomatoes and ¼ teaspoon salt then set aside for 30 minutes to drain excess liquid.

2

Preheat oven to 425°F.

3

In small size bowl stir together ricotta cheese, ¼ cup asiago, basil, remaining ¼ teaspoon salt and pepper.

4

Roll out or stretch pizza dough to fit 12-inch round pizza pan.

5

Drizzle 1teaspoon basil oil over the dough and spread evenly with the ricotta mixture.

6

Scatter ½ the tomatoes and ½ the mozzarella over the ricotta.

7

Arrange artichoke hearts on the pizza and scatter with the remaining tomatoes and mozzarella.

8

Drizzle with the remaining teaspoon basil olive oil then bake pizza 15 minutes.

9

Sprinkle with remaining ¼ cup asiago and return to oven for 5 – 10 minutes until crust is golden brown and cheeses are melted.

10

Category:Cathy's Recipes

11

Category:Pizza Recipes

12

Category:Sauce tomato Recipes

13

Category:Ricotta cheese Recipes

14

Category:Asiago Recipes

15

Category:Mozzarella Recipes

16

Category:Artichoke Recipes

Recipe sourced from fandom

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