I'm a big fan of cheese, in all of it's forms. Melted over fries? Check. Tossed in oil with fresh tomato and basil? Check. As a delicious spread for an easy summer flatbread? Check, check, and double check.
Gearing up for Memorial Day weekend and Daniel's birthday BBQ, I knew that it was going to be a weekend of cooking, cooking, and more cooking and that for Friday night's dinner I wanted to put something yummy together that was seasonal, but also low-key. We've really enjoyed doing homemade pizzas on the weekends, so I decided that this weekend shouldn't be any different ... I just put a spin on how I made it!
Below, you'll find the recipe for what I'm calling my Artichoke + Ricotta Pizza, which is now a go-to summer pizza recipe for me. The lemon-ricotta sauce keeps it light and fresh tasting, while the artichoke makes it a little tangier ... such a tasty combination!
For the crust, I totally cheated and bought pre-made from Giant. They sell these amazing packets for .50 cents that make a personal sized pizza each. I always find mine hiding in the International Foods aisle. If you have the extra time, go ahead and make your own! We usually do this, and it's a fun date night on a Friday or Saturday night without breaking the bank!
1 1/2 c ricotta cheese
1 tablespoon olive oil
1 teaspoon black pepper
Juice of 2 lemons
1 c artichoke hearts
1 c baby spinach (arugula would also be tasty)
1. Make your pizza dough and let it rest and preheat oven. Mine required that the oven be set to 450 degrees F, but make sure to follow yours for best baking instructions.
2. In a bowl, mix together ricotta cheese, black pepper, and lemon juice.
3. Roll out pizza dough on a pizza stone and spread olive oil onto the top. Bake about 5 minutes, or until the dough seems more firm.
4. Remove dough, and spread ricotta mixture on. Add artichokes.
5. Bake another 10 minutes (or as your dough instructions require).
6. Remove the pizza from the oven, and top with spinach/arugula. Serve immediately.