Artichoke Pizza

This artichoke pizza with a touch of anchovy makes a super delicious and easy snack.  Add a salad to the mix and you’ve got a full meal.

This recipe is sponsored by Reese Specialty Foods

We are always looking for different pizza flavor combinations.  Often, we will make a few different combos at the same time, give them a whirl, and see which ones stick.  This combo was a winner getting multiple thumbs-up from 3 different generations of eaters in my family!

This artichoke pizza with anchovy oil was done two different ways.  One had ricotta and mozzarella the other was just mozzarella based.  Both were delicious!

Artichoke Pizza Ingredients:

1. ½ pound pizza dough – This makes 1 decent size pizza.
2. 6 ounces grated mozzarella
3. 4 ounces ricotta
4. 2 cloves garlic
5. ½ can Reese quartered artichoke hearts
6. 4 Reese flat fillet anchovies
7. salt/pepper/hot red pepper to taste
8. ¼ cup olive oil
9. ¼ tsp crushed red pepper flakes – Optional if you like it spicy.

Artichoke and Anchovy Pizza Process:

1. Before starting the artichoke and anchovy pizza make sure to remove the pizza dough from the fridge.
2. Preheat the oven to 450f degrees and place the rack in the middle of oven.  Chop the garlic and anchovies.  With the back of the knife apply pressure and create an anchovy and garlic oil paste.
3. In a small pan saute the garlic and anchovies in a ¼ cup of olive oil for 2-3 minutes on medium heat to release their flavor and create the anchovy oil.
4. Set the anchovy oil aside and roll out the pizza dough.  Make sure to use flour on the rolling pin, cutting board, and your hands when working with the dough to avoid sticking.

5. Roll out the dough to about ¼″ thick.
6. Place dough on either an oiled sheet pan or parchment paper.  The parchment paper makes an easy non stick surface for the anchovy and artichoke pizza.
7. Brush a liberal amount of the anchovy oil all over the dough.  Add some pieces of the anchovies for those who really like that anchovy flavor!  Bake the dough with the oil in the oven for 5 minutes.
8. Remove the dough and place tablespoons of ricotta all over the top in an irregular manner.  Sprinkle the mozzarella all over, avoiding the edges.  Add the artichoke hearts on top of the mozzarella.  Season with hot pepper flakes if desired.   Bake in the oven for 12-15 minutes more until the cheese is bubbly and the dough is cooked through.

So that’s how you make an easy, delicious artichoke and anchovy pizza!  Use good quality simple ingredients and you will have an excellent pizza pie in no time.

Substitutions And Additions:

• Capers – Capers would go perfectly with the briny anchovy flavor.  Use 1 Tablespoon –  they pack a punch, so you don’t want to overdo it.
• Mozzarella only – If you don’t like ricotta or can’t find it, feel free to omit it.  The other pizza pic below was made with mozzarella only.  It was a little flatter and lighter but still so good!
• Parsley sauce – A simple parsley sauce consisting of finely minced parsley, extra virgin olive oil and a touch of sea salt adds some fresh flavor to this anchovy pizza.  Drizzle a little on top or serve it on the side for anyone who would like to try it.
• Roasted garlic – A few cloves of roasted garlic on top of the pie makes another great addition.
• Crust – If you like a crust just pinch the circumference of the dough slightly raising it up.  Another addition for nice texture is to add some sesame seeds to it like this Pizza Bianca  or this Margherita Pizza.

How do Anchovies Taste?

They taste great and are not overpowering in the manner they are used in this pizza.  Go slow with them or add a lot depending on your personal preference.  I personally love them and eat them straight from the tin, but realize that they are quite an acquired taste.  They have a salty, briny, seafood flavor that is so good!  Give them a try!

Artichoke And Anchovy Pizza Difficulty level

On a scale of 1-5 with 1 being easy, this pizza is a 2.  Only 2 potential issues:

• Rolling out the dough – Take the dough out for 1-2 hours before working with it.  Doing this makes it much easier to roll the dough and stretch it.
• Oven temp and baking – No two ovens are the same, so use the 20 minutes total cooking time as a general guideline.  Start watching the pizza during the last 5 minutes and remove it if it seems to be done.  Conversely, let it cook for a few more minutes if required.

Want More Pizza Recipes?

• White Pizza
• Margherita Pizza
• Cheeseless Pizza With Heirloom Tomatoes

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This recipe was sponsored by Reese Specialty Foods