When you start with store-bought dough, homemade pizza comes together in minutes. Look for whole-wheat dough in the refrigerator section of health-food stores and some supermarkets. Frozen artichoke hearts are a convenient alternative to steaming fresh artichokes, and they retain much of their nutrients; if you use canned, rinse them well and let them drain. (Jarred, marinated artichokes are not recommended for this recipe.)

　　

Ingredients

serves 4

　　4 frozen artichoke hearts, thawed

　　1 tablespoon fresh lemon juice

　　1 tablespoon extra-virgin olive oil, plus more for baking sheet

　　1 pound whole-wheat pizza dough, room temperature

　　1 cup ricotta cheese, preferably fresh packed

　　2 plum tomatoes, thinly sliced crosswise

　　1/4 cup pitted Kalamata olives, halved

　　3 ounces pecorino Romano cheese, shaved with a vegetable peeler

　　Coarse salt and freshly ground pepper

　　1/4 cup packed fresh basil leaves

　　

Step 1

Thinly slice the artichoke hearts crosswise, then place in a small bowl. Add lemon juice, and toss to coat.

　　

Step 2

Preheat oven to 450°F. Lightly oil a baking sheet. Stretch dough to a 12-by-16-inch oval. Place dough on prepared sheet and brush with 1 tablespoon oil, making sure to coat edges well. Scatter spoonfuls of ricotta over dough. Top evenly with tomatoes, artichokes, olives, and three-quarters of the pecorino. Season with 3/4 teaspoon salt (or to taste) and pepper.

　　

Step 3

Bake pizza until crust is browned and toppings are heated through, 20 to 25 minutes. Remove from oven. Sprinkle with basil and remaining pecorino, and serve immediately.

　　

Nutrition Information

Step 4

(Per Serving)

　　

Step 5

Calories: 579

　　

Step 6

Saturated Fat: 9.7g

　　

Step 7

Unsaturated Fat: 9.8g

　　

Step 8

Cholesterol: 46.9mg

　　

Step 9

Carbohydrates: 71g

　　

Step 10

Protein: 28.4g

　　

Step 11

Sodium: 1307mg

　　

Step 12

Fiber: 10.8g

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