Prep 5 mins
Cook 25 mins
This recipe is from the vegetarian cookbook Mediterranean Harvest. According to the author, it's very popular among Roman pizza parlors. I like to use a blend of wild mushrooms on this. You can use frozen, canned, or fresh artichoke hearts on this. The author also suggested substituting fennel for the artichokes.
- 3 tablespoons extra virgin olive oil
- 1⁄4 lb mushroom, sliced
- 2 garlic cloves, minced
- 5 -6 baby artichoke hearts, quartered
- kosher salt
- fresh ground pepper
- 1 teaspoon fresh thyme leave
- pizza crust, ready for the oven (12-14-inch )
- 6 ounces mozzarella cheese, thinly sliced
- 1⁄4 cup parmesan cheese, freshly grated
- 1 teaspoon dried oregano
- Set a baking stone on the center rack and heat the oven to 450.
- Heat 1 T of the olive oil in a large nonstick skillet over medium heat and add the mushrooms. Cook, stirring often, about 5 minutes.
- Add the garlic, artichoke hearts, salt, pepper, and thyme, and continue to cook, stirring often, until the vegetables are fragrant and very lightly browned, about 5 more minutes. Remove from the heat, taste, and adjust seasonings.
- Line the pizza dough with slices of mozzarella and top with the mushrooms and artichoke hearts. Sprinkle on the Parmesan and oregano. Drizzle on the remaining 2 T olive oil.
- Place the pizza pan on the stone. Bake for 15 to 20 minutes, depending on the thickness of the crust.
- Pull out the lower rack of the oven and carefully slide the pizza from the pan onto the lower rack. Return to the oven for 1 minute to get a nice crisp brown bottom on the crust.
- Slide the pizza back onto the pan, or onto a paddle, and serve.