Roasted Artichoke Pizza with Castelvetrano Olives and Oregano
This is one flavor-packed pizza—it’s topped with artichokes, Castelvetrano olives and two kinds of cheese, plus fresh and dried oregano. To streamline prep, we call for canned artichokes; first they’re roasted in the oven until nicely crisped and then arranged on the pie. You can bake your pizza in a conventional oven or, if you have one, in a pizza oven following the manufacturer’s instructions. If using a pizza oven, you’ll still need to roast the artichokes in a regular oven.
Ingredients:
- 1 can (15 oz./470 g) water-packed artichoke hearts, drained and patted dry
- 1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- All-purpose flour for dusting
- 1 lb. (500 g) pizza dough, store-bought or homemade
- 1/2 cup (4 fl. oz./125 ml) pizza sauce
- 1 cup (4 oz./125 g) shredded mozzarella cheese
- 6 Tbs. whole-milk ricotta cheese
- 1 tsp. dried oregano
- 1/3 cup (1 1/2 oz./45 g) Castelvetrano olives, pitted and halved
- Red pepper flakes for garnish
- Fresh oregano sprigs for garnish
Directions:
Position a rack in the upper third of an oven and preheat to 400°F (200°C).
On a baking sheet, toss the artichoke hearts with the olive oil and season with salt and black pepper. Spread in a single layer and roast until crisp and golden, about 15 minutes. Let cool.
Place a pizza stone in the upper third of the oven and increase the oven temperature to 475°F (245°C), or preheat a pizza oven according to the manufacturer’s instructions.
On a lightly floured work surface, stretch the pizza dough into a 12- to 14-inch (30- to 35-cm) round. Transfer the dough to a lightly floured pizza peel. Spread the pizza sauce evenly on the dough, leaving a 1 1/2-inch (4-cm) border uncovered. Sprinkle the mozzarella on the sauce, dollop with the ricotta and sprinkle with the dried oregano. Arrange the artichokes and olives on top.
Using the pizza peel, transfer the pizza to the preheated pizza stone. Bake until the crust is deep golden and the cheese is bubbling, 10 to 12 minutes in a conventional oven or as directed for your pizza oven.
Using the pizza peel, transfer the pizza to a cutting board and let cool for 3 minutes. Sprinkle with red pepper flakes and garnish with oregano sprigs. Cut into slices and serve immediately. Makes one 12-inch (30-cm) pizza.
Williams Sonoma Test Kitchen
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