Ingredients
- 1 pizza dough if (thawed frozen)
- 1/2 that amount (dried)
- 220 gr roma tomatoes seeded
- 120 gr artichoke hearts (marinated drained)
- 65 gr mozzarella cheese in (cut cubes)
- 60 gr ricotta cheese
- 30 gr asiago cheese coarsely (grated)
- 10 ml basil-flavored olive oil
- 4 gr basil (chopped fresh)
- 1 gr salt divided
- 1 gr black pepper (freshly ground)
In a stainless-steel strainer, combine the chopped tomatoes and quarter teaspoon salt. Set aside 30 minutes to drain excess liquid. Preheat oven to 220ºC .
In a small bowl, stir together the ricotta cheese, quarter cup Asiago, basil, remaining quarter teaspoon salt and pepper.
Roll out or stretch pizza dough to fit a 30 cm round pizza pan. Drizzle 1 teaspoon basil oil over the dough and spread evenly with the ricotta mixture. Scatter half the tomatoes and half the mozzarella over the ricotta.
Arrange the artichoke hearts on the pizza and scatter with the remaining tomatoes and mozzarella. Drizzle with the remaining teaspoon basil olive oil.
Bake pizza 15 minutes. Sprinkle with remaining quarter cup Asiago and return to oven for 5-10 minutes until crust is golden brown and cheeses are melted. [approx per slice: 260 cals, 11g fat] Recipe From cheesebytes@ilovecheese.com on Mon, 24 Aug 1998. Makes 1 pizza (8 slices) Prep time: 30 minutes Cook time: 20-25 minutes. http://www.ilovecheese.com
