Artichoke & Sun-Dried Tomato Pizza

The demand for artichokes is growing, which means you can profit from this trend by attracting patrons with specific tastes. Create this unique pizza by combining the flavors of Ricotta and Asiago with artichokes, sun-dried tomatoes and green onions.

INGREDIENTS

DIRECTIONS

INGREDIENTS

Artichoke & Sun-Dried Tomato Pizza Yield: One 14-inch pizza
  • 14 oz. Pizza dough ball, slacked
  • 6 oz. Grande Ricotta
  • 3 oz. Grande Asiago, shredded
  • 3 oz. Marinated artichokes, drained, chopped
  • 1 oz. Green onions, chopped
  • 1 oz. Oil-packed sun-dried tomatoes, drained, chopped
  • Salt, to taste
  • Fresh ground pepper, to taste

DIRECTIONS

Artichoke & Sun-Dried Tomato Pizza
  1. Roll out dough to form pizza crust.
  2. Stir together 6 oz. Grande Ricotta, 3 oz. artichokes, 1 oz. sun-dried tomatoes and 1 oz. green onions. Spread over dough to within 1/2” of edges.
  3. Top with 3 oz. Grande Asiago.
  4. Bake at 500°F for 6 to 9 minutes in deck oven or 5 to 7 minutes in an impingement oven until cheese is melted and crust is golden brown.

INGREDIENTS

Variations
  • Top with chopped basil for extra flavor