Yield: 4 pizzas.
9 oz. fresh baby artichokes or frozen artichoke hearts (thawed and halved)
1 lb. pizza dough
as needed, olive oil
1 large onion, sliced
1 tsp. chopped garlic
8 oz. ricotta cheese
1 Tbsp. lemon juice
2 Tbsp. finely chopped thyme leaves
3 Tbsp. finely chopped parsley
6 oz. thinly sliced Prosciutto di ParmaÆ, cut into strips
8 oz. mozzarella, cut into 1/4” slices
3/4 cup grated Parmigiano-ReggianoÆ cheese
Preheat oven to 500 ° F. Trim fresh baby artichokes; cut in halves; rub cut surfaces with lemon. Cut pizza dough in 4 equal pieces; roll into balls; cover with plastic wrap and let rest for 20 minutes. In a skillet, over medium high heat, heat oil. Add onion; sautè until golden brown, about 5 minutes. Add fresh artichokes, garlic, salt and pepper to taste and 3/4 cup water.
Simmer, uncovered, until artichokes are tender and liquid has evaporated, about 15 minutes. (If using frozen artichokes, add after 10 minutes of cooking; drain).
In a bowl, combine ricotta, lemon juice, thyme, parsley and salt and pepper to taste. Roll each piece of dough into 9” circles; transfer to four oiled 10” pans. Spread herbed ricotta over pizza dough, dividing evenly, leaving a 1/2” border. Scatter Prosciutto di ParmaÆ, mozzarella and Parmigiano-ReggianoÆ on top. Bake pizzas until crusts are crisp and brown, about 10 minutes.
Recipe Provided By: Red Clay Restaurant, Cambridge, Mass.
Photo Credit: Prosciutto Di Parma