Ingredients

PIZZA

• 1 Large Pizza Crust, prepped but unbaked (for gluten-free recipe, see GlutenFreeLove’s Best Gluten Free Pizza Dough recipe)

• 1/2-3/4 c. tomato pizza sauce

• 1 1/2 c. ricotta cheese

• 1 c. artichoke hearts (in water), drained, chopped and squeezed in paper towels to dry

PESTO TOPPING

• 3 T. fresh sweet marjoram, minced

• 1 large garlic clove, minced

• 1 oz. freshly grated parmesan cheese

• 2 T. extra virgin olive oil

Preparation

  1. Preheat oven to 450 degrees.
  2. Thinly spread pizza sauce over the top of the prepared pizza crust.
  3. Using a spoon, drop 1/2 spoonful of ricotta, evenly distributed over the top of the pizza
  4. Place chopped artichoke hearts evenly over pizza.
  5. Bake in preheated oven at 450 degrees for 18-22 minutes.
  6. While baking, make the pesto. Place all remaining ingredients except olive oil in a food processor. Run processor until finely chopped, then, while running the processor, slowly add olive oil in a stream.
  7. When pizza is finished baking (cheese is bubbly), remove from the oven and drizzle with pesto. Let cool 5 minutes and serve.