Artichoke Pizza Recipe

• 1/4 c. extra-virgin extra virgin olive oil plus more
• 10 x baby artichokes trimmed, quartered
• 1 sm shallot finely minced
• 1/2 c. dry white wine
• 2 tsp marjoram leaves Coarse salt - to taste Freshly-grnd black pepper to taste
• 6 ounce fresh mozzarella cut 1/2" dice
• 1/4 c. freshly-grated Parmesan
• 4 c. all-purpose flour plus more
• 3/4 ounce fresh yeast
• 2 tsp coarse salt
• 1/4 c. extra-virgin extra virgin olive oil

1. Heat oven to 500 degrees.
2. Lightly oil two 14-inch pizza pans.
3. Set aside.
4. In a medium skillet, heat 1/4 c. oil over high heat.
5. Add in artichokes, and cook, stirring, for about 1 minute.
6. Add in shallot, and cook, stirring, 1 minute more.
7. Add in wine and 1/2 c. water.
8. Bring to a boil.
9. Cover, and lower heat to simmer.
10. Cook till tender when pierced with the tip of a knife, 8 to 9 min.
11. Add in marjoram, and stir to combine.
12. Season with salt and pepper.
13. Set aside.
14. For the pizza dough, measure flour onto a clean work surface, and make a well in the center.
15. Dissolve yeast in a bowl with 3/4 c. lukewarm water.
16. Place salt, yeast, and 1/4 c. extra virgin olive oil in the well, and with the help of a fork, incorporate the flour into them.
17. Add in more lukewarm water as needed to make a dough which is homogeneous and elastic.
18. Dust a large bowl with flour.
19. Place the dough in the bowl.
20. Cover the bowl with plastic wrap, and set it in a hot place till the dough has doubled in size, about 2 hrs.
21. Divide dough in half.
22. Cover one half with plastic wrap while working with the other.
23. Working on a lightly floured surface, use fingers to flatten and stretch half the dough into a rough 8-inch circle.
24. Transfer to one of the prepared pans or possibly onto a pizza peel.
25. Continue pressing dough outward till it fits just inside rim of pan or possibly reaches almost to the edge of the stone.
26. Dough should be less than 1/4-inch thick.
27. Drizzle with extra virgin olive oil.
28. Repeat with remaining dough.
29. Sprinkle each round with half the mozzarella.
30. Transfer to oven, and bake for 10 min.
31. Remove from oven.
32. Divide artichokes proportionately between pizzas, and sprinkle each with 2 Tbsp.
33. Parmesan.
34. Return to oven till crusty and golden brown, 10 to 15 min more.
35. Serve immediately.
36. This recipe yields 4 servings.

extravirgin extra virgin olive oil, artichokes, shallot, white wine, marjoram, mozzarella, freshlygrated parmesan, allpurpose, yeast, salt, extravirgin extra virgin olive oil

Taken from cookeatshare.com/recipes/artichoke-pizza-69847 (may not work)