Artichoke, Ricotta And Sweet Marjoram Pesto Pizza
- PIZZA
- 1 Large Pizza Crust, prepped but unbaked (for gluten-free recipe, see GlutenFreeLove's Best Gluten Free Pizza Dough recipe)
- 1/2-3/4 c. tomato pizza sauce
- 1 1/2 c. ricotta cheese
- 1 c. artichoke hearts (in water), drained, chopped and squeezed in paper towels to dry
- PESTO TOPPING
- 3 T. fresh sweet marjoram, minced
- 1 large garlic clove, minced
- 1 oz. freshly grated parmesan cheese
- 2 T. extra virgin olive oil
- 1. Preheat oven to 450 degrees.
- 2. Thinly spread pizza sauce over the top of the prepared pizza crust.
- 3. Using a spoon, drop 1/2 spoonful of ricotta, evenly distributed over the top of the pizza
- 4. Place chopped artichoke hearts evenly over pizza.
- 5. Bake in preheated oven at 450 degrees for 18-22 minutes.
- 6. While baking, make the pesto. Place all remaining ingredients except olive oil in a food processor. Run processor until finely chopped, then, while running the processor, slowly add olive oil in a stream.
- 7. When pizza is finished baking (cheese is bubbly), remove from the oven and drizzle with pesto. Let cool 5 minutes and serve.
pizza crust, tomato pizza sauce, ricotta cheese, hearts, fresh sweet marjoram, garlic, freshly grated parmesan cheese, extra virgin olive oil
Taken from www.epicurious.com/recipes/member/views/artichoke-ricotta-and-sweet-marjoram-pesto-pizza-52343251 (may not work)