Artichoke & Sun-Dried Tomato Pizza
The demand for artichokes is growing, which means you can profit from this trend by attracting patrons with specific tastes. Create this unique pizza by combining the flavors of Ricotta and Asiago with artichokes, sun-dried tomatoes and green onions.
Course: Pizzas
Artichoke & Sun-Dried Tomato Pizza
Description
Ingredients
Variations
Instructions
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Roll out dough to form pizza crust.
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Stir together 6 oz. Grande Ricotta, 3 oz. artichokes, 1 oz. sun-dried tomatoes and 1 oz. green onions. Spread over dough to within 1/2” of edges.
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Top with 3 oz. Grande Asiago.
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Bake at 500°F for 6 to 9 minutes in deck oven or 5 to 7 minutes in an impingement oven until cheese is melted and crust is golden brown.
Note
Yield: One 14-inch pizza
