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. 1. Preheat oven to 450 degrees.
2. 2. Thinly spread pizza sauce over the top of the prepared pizza crust.
3. 3. Using a spoon, drop 1/2 spoonful of ricotta, evenly distributed over the top of the pizza
4. 4. Place chopped artichoke hearts evenly over pizza.
5. 5. Bake in preheated oven at 450 degrees for 18-22 minutes.
6. 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. 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)