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Artichoke Tomato and Three-cheese Pizza

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Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Braham Estate in Greenville, Texas in 1992.

Ingredients Edit

Directions Edit

  1. In stainless steel strainer combine chopped tomatoes and ¼ teaspoon salt then set aside for 30 minutes to drain excess liquid.
  2. Preheat oven to 425°F.
  3. In small size bowl stir together ricotta cheese, ¼ cup asiago, basil, remaining ¼ teaspoon salt and pepper.
  4. Roll out or stretch pizza dough to fit 12-inch round pizza pan.
  5. Drizzle 1teaspoon basil oil over the dough and spread evenly with the ricotta mixture.
  6. Scatter ½ the tomatoes and ½ the mozzarella over the ricotta.
  7. Arrange artichoke hearts on the pizza and scatter with the remaining tomatoes and mozzarella.
  8. Drizzle with the remaining teaspoon basil olive oil then bake pizza 15 minutes.
  9. Sprinkle with remaining ¼ cup asiago and return to oven for 5 – 10 minutes until crust is golden brown and cheeses are melted.

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