Oliva e Carciofo Pizza
Cook Time : 3-5 minutes
Ingredients
- 250g (1 cup) Red Door Pizza Dough (alternatively use your own pizza dough if you can’t get theirs)
- 100g (½ cup) Fior Di Latte
- 50g (¼ cup) Artichoke
- 50g (¼ cup) Black California Ripe Olive
- 1 tbsp Extra virgin olive oil
- A Few Fresh Basil Leaves
- A handful of Arugula Leaves
Directions
- Stretch your pizza dough to about a 12″ round with semolina flour leaving the crust untouched so it becomes nice and fluffy.
- Cut strips of Fior Di Latte cheese and place them on the base, add the artichoke, California Ripe black olives, and basil. Brush your crust with a tbsp of the olive oil that the artichokes are stored in to get it to really puff up nicely.
- Cook in a smoking hot 500F oven on a pizza stone for approximately 3-5 minutes and rotate once to ensure even cooking.
- Take out of the oven, garnish with arugula, and serve while it’s still steamin’.
Hot Chef Tip: The cup measurements are approximate. Always use exact weights for more accurate results when baking or cooking. Once you have more experience with a recipe, you can go by feel.
