Oliva e Carciofo Pizza


  • 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


  1. Stretch your pizza dough to about a 12″ round with semolina flour leaving the crust untouched so it becomes nice and fluffy.
  2. 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.
  3. Cook in a smoking hot 500F oven on a pizza stone for approximately 3-5 minutes and rotate once to ensure even cooking.
  4. 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.

Recipe by:

By Chef @DanielJanetos