• Cooking Time: 55 Min
  • Servings: 4
  • Preparation Time: 20 Min.


The meaty artichoke hearts provide a nice balance to the light and creamy ricotta cheese. Take premade dough out of the fridge a few hours before you plan on using it to let it rise.

per serving: 537 calories; 24 g protein; 20 g fat; 68 g carb; 12 g fiber


  • 4 steamed artichokes
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon olive oil, plus more for baking sheet
  • 1 pound whole-wheat pizza dough
  • 1 cup fresh ricotta cheese
  • 2 plum tomatoes, thiny sliced crosswise
  • 1/4 cup pitted Kalamata olives, halved
  • 3 ounces Pecorino Romano cheese, shaved with a vegetable peeler
  • 1/4 cup fresh basil


  • Use a paring knife to trim away all of the artichokes' fibrous leaves and chokes so only the hearts remain. Slice the hearts thinly crosswise. In a small bowl, toss artichoke hearts with lemon juice.
  • Preheat oven to 450 degrees. Lightly oil a baking sheet. Stretch dough on prepared sheet and brush with oil, making sure to coat edges well. Scatter spoonfuls of ricotta over dough. Top with tomatoes, artichokes, olives, and 3/4 of the Pecorino. Season with salt and pepper.
  • Bake pizza until browned, 20 to 25 minutes. Top cooked pizza with basil and reserved Pecorino

Author Credit: Martha Stewart

Website Credit: http://www.wholeliving.com/recipe/whole-wheat-pizza-with-artichokes-and-pecorino?backto=true

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