
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