Get the Fresh Lemon, Manchego and Artichoke Pizza Recipe
You may have to really open your mind to try this pizza, but by now I hope you can trust me that these flavors and textures work well together. The creaminess of the beans, the pop of freshness from the whole lemon slices, the saltiness and smoothness of the Manchego, the tartness of the artichoke … it works.
There really is a lot going on, and I know you will love it. This pizza is actually a take on a pizza I did the first time I competed in Parma in 2018. I used escarole there, but over time my tastes have changed and I really prefer the pepper flavor and the look of the micro watercress to the crunch of the escarole. Not knowing what the Italians would think of this pizza, and me being super naive to international competitions, I was surprised that they actually liked it. I think you will too!
Chris Decker is managing partner at Metro Pizza in Las Vegas, NV. Instagram: @everythingbutanchovies
- 1 8-10 ounce dough ball
- 3 ounces Manchego (shredded)
- 1 ounce fresh mozzarella (cubed)
- 15.5 ounces can cannellini beans (rinsed & dried)
- 1 tablespoon olive oil
- 1 teaspoon kosher or flake salt
- 2 ounces baby artichoke hearts (drained)
- 4 slices of fresh lemon (sliced as thin as possible, but still a full circle slice)
- Micro watercress
- Before you stretch your dough, add the cannelini beans to a mixing bowl and add the tablespoon of high quality olive oil and a teaspoon of salt. Mash the beans and stir to incorporate the oil and salt, but keep most of the beans whole.
- Stretch dough ball to desired size.
- Top by spreading the Manchego, then dotting the fresh mozzarella.
- Place lemon pieces around pizza, then layer the beans and artichoke hearts over the pizza.
- Gently break the artichoke hearts to give you an even spread of toppings with generally the same size.
- Bake at 550 F for 8-10 minutes, then let cool on a cooling rack for a minute or two before topping with freshly grated Romano and baby watercress.