Looking for a nutritious and delicious pizza with a gourmet twist? This Whole-Wheat Pizza with Artichokes and Pecorino is the perfect combination of wholesome ingredients, featuring steamed artichokes, tangy Kalamata olives, and savory Pecorino Romano cheese. With a crispy whole-wheat crust and fresh toppings, this pizza is a great choice for a healthy yet indulgent meal.
Whole-Wheat Pizza with Artichokes and Pecorino
Course: MainCuisine: Italian4
servings15
minutes15
minutes350
kcalIngredients
4 steamed artichokes, hearts removed and sliced
1 tablespoon fresh lemon juice
1 tablespoon olive oil, plus more for greasing the baking sheet
1 pound whole-wheat pizza dough
1 cup fresh ricotta cheese
2 plum tomatoes, thinly sliced crosswise
1/4 cup pitted Kalamata olives, halved
3 ounces Pecorino Romano cheese, shaved with a vegetable peeler
1/4 cup fresh basil leaves
Directions
- Preheat the oven to 475°F (245°C). Lightly grease a baking sheet with olive oil.
- In a small bowl, toss the steamed artichoke hearts with lemon juice and olive oil. Set aside.
- Roll out the whole-wheat pizza dough on a floured surface until it’s about 1/4-inch thick. Transfer the dough to the prepared baking sheet.
- Spread the ricotta cheese evenly over the dough, leaving a small border around the edges.
- Arrange the sliced tomatoes, artichokes, and Kalamata olives evenly on top of the ricotta.
- Bake for 12-15 minutes, or until the crust is golden and crispy.
- Remove the pizza from the oven and top with shaved Pecorino Romano cheese and fresh basil leaves.
- Slice and serve immediately for a fresh, wholesome meal.
This Whole-Wheat Pizza with Artichokes and Pecorino is the perfect blend of fresh ingredients and bold flavors. The combination of creamy ricotta, savory Pecorino Romano, and tangy olives makes for a healthy and satisfying meal. Whether for a weeknight dinner or a weekend treat, this pizza will become a go-to favorite for the whole family!