Whole-Wheat Pizza with Artichokes and Pecorino

• 4 frozen artichoke hearts, thawed
• 1 tablespoon fresh lemon juice
• 1 tablespoon extra-virgin olive oil, plus more for baking sheet
• 1 pound whole-wheat pizza dough, room temperature
• 1 cup ricotta cheese, preferably fresh packed
• 2 plum tomatoes, thinly sliced crosswise
• 1/4 cup pitted Kalamata olives, halved
• 3 ounces pecorino Romano cheese, shaved with a vegetable peeler
• Coarse salt and freshly ground pepper
• 1/4 cup packed fresh basil leaves

1. Thinly slice the artichoke hearts crosswise, then place in a small bowl.
2. Add lemon juice, and toss to coat.
3. Preheat oven to 450F.
4. Lightly oil a baking sheet.
5. Stretch dough to a 12-by-16-inch oval.
6. Place dough on prepared sheet and brush with 1 tablespoon oil, making sure to coat edges well.
7. Scatter spoonfuls of ricotta over dough.
8. Top evenly with tomatoes, artichokes, olives, and three-quarters of the pecorino.
9. Season with 3/4 teaspoon salt (or to taste) and pepper.
10. Bake pizza until crust is browned and toppings are heated through, 20 to 25 minutes.
11. Remove from oven.
12. Sprinkle with basil and remaining pecorino, and serve immediately.
13. (Per Serving)
14. Calories: 579
15. Saturated Fat: 9.7g
16. Unsaturated Fat: 9.8g
17. Cholesterol: 46.9mg
18. Carbohydrates: 71g
19. Protein: 28.4g
20. Sodium: 1307mg
21. Fiber: 10.8g

frozen artichoke, lemon juice, extravirgin olive oil, pizza, ricotta cheese, tomatoes, olives, romano cheese, salt, basil

Taken from www.epicurious.com/recipes/food/views/whole-wheat-pizza-with-artichokes-and-pecorino-394055 (may not work)