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ARTICHOKE, SOPPRESSATA AND PESTO PIZZA


Photo by Ellise Pierce

Makes 1 pizza

1 large pizza crust (recipe, click here)
2 tablespoons Basil Pesto (recipe, click here)
4 to 5 thin slices of soppressata (or pepperoni)
About 12 artichoke hearts (without leaves), chopped
½ cup good quality ricotta
Parmigiano-Reggiano for serving

Preheat oven to 500°F (or use Outdoor Grilling Method, click here).

Spread the pesto all over the crust, leaving a little room around the edges. Add the soppressata and artichoke hearts and spoon the ricotta all around. Bake for 5 to 10 minutes or until nicely browned. Serve hot with Parmigiano-Reggiano grated on top.

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