Candied Artichoke Pizza
Author: Pizza Today
Recipe type: Pizza
Courtesy of Bruno Bertrand Esprit Pizza, France
Ingredients
- 12-inch pizza dough
- 1 tablespoon tomato sauce
- 4 ounces mozzarella
- 1 handful of mesclun
- 5 mini candied artichokes
- 10 mini tomato confit
- 7 teaspoons ricotta
- 1 tablespoon pistachio oil
- Salt, to taste
- Black pepper, to taste
- Lemon juice, to taste
- Black sesame seeds, to taste
Instructions
- Open up the dough ball and roll it out into a circle.
- Brush with tomato sauce and then add mozzarella.
- Par-bake.
- After par-baking, add the mesclun, candied artichokes, tomatoes and ricotta.
- Sprinkle with black sesame seeds, salt, pepper, pistachio oil and lemon juice, to taste.
