Whole-Wheat Pizza with Artichokes and Pecorino Recipe

This recipe is one of Martha Stewart’s creations and as she always says, it is “a good thing.”  It takes about 55 minutes to create and the artichoke hearts provide a tasteful balance when combined with the light and creamy ricotta cheese.



If you are using pre-made dough, remember to remove it from the fridge a few hours before you plan on using it to let it rise.

This pizza will serve four people and will cost you 537 calories and 20 grams of fat per serving, but who’s counting anyway?


4 steamed artichokes

1 tablespoon fresh lemon juice

1 tablespoon olive oil, plus more for baking sheet

1 pound whole-wheat pizza dough

1 cup fresh ricotta cheese

2 plum tomatoes, thinly sliced crosswise

1/4 cup pitted Kalamata olives, halved

3 ounces Pecorino Romano cheese, shaved with a vegetable peeler

1/4 cup fresh basil leaves


1. Use a paring knife to trim away all of the artichokes' fibrous leaves and chokes so only the hearts remain. Slice the hearts thinly crosswise. In a small bowl, toss artichoke hearts with lemon juice.

2. Preheat oven to 450 degrees. Lightly oil a baking sheet. Stretch dough on prepared sheet and brush with oil, making sure to coat edges well. Scatter spoonfuls of ricotta over dough. Top with tomatoes, artichokes, olives, and 3/4 of the Pecorino. Season with salt and pepper.

3. Bake pizza until browned, 20 to 25 minutes. Top cooked pizza with basil and reserved Pecorino.



Posted by M Dee Dubroff, on January 18, 2013 at 9:00 AM