Artichoke & Fontina Pizzas
Recipe from Food & Wine

Cookbook author Eugenia Bone marinates frozen artichokes overnight in olive oil with garlic, herbs, and lemon juice before scattering them on these pizzas. If you prefer, you can also use marinated artichokes from the deli.


Artichoke & Fontina Pizzas
Quentin Bacon

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Servings: Makes two 10-inch pizzas
Prep Time: 30 mins
Total Time: 30 mins
Related Categories: Artichokes, Italian Cuisine, Pizza, Vegetable Pizza, Vegetarian, Vegetarian Pizza
 
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Ingredients
  • 16  ounces
    frozen artichoke hearts, thawed, and drained
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  • 1  cup
    plus 1 tablespoon olive oil
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  • 2  teaspoons
    fresh lemon juice
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  • 2 
    garlic cloves, smashed
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  • 2 
    thyme sprigs
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  • 2 
    rosemary sprigs
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  • 1 
    bay leaf
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  • 1 
    small dried red pepper
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  •  
    Salt
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  •  
    Cornmeal, for dusting
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  • 2  8-ounce
    balls of store-bought pizza dough
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  • 2 1/2  cups
    coarsely grated imported Fontina cheese
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  •  
    Freshly ground pepper
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Directions
1.
In a medium bowl, combine the artichoke hearts with 1 cup of the olive oil, the lemon juice, garlic, thyme, rosemary, bay leaf, and chile pepper. Season with salt. Cover and refrigerate the artichokes overnight or for up to 3 days.
2.
Preheat the oven to 425 degrees. Dust a work surface with cornmeal and roll out each piece of pizza dough to a 10-inch round. Transfer to baking sheets. Drizzle the rounds with the remaining 1 tablespoon of olive oil. Bake for about 8 minutes, until the dough looks dry and bubbles appear on the surface. Remove from the oven.
3.
Chop the artichokes into bite-size pieces; drain them on paper towels. Sprinkle the Fontina over the pizzas; distribute the artichokes over the cheese. Season with salt and pepper; return the pizzas to the oven. Bake for about 10 minutes, until the edges are browned. Serve hot.
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