Artichoke & Fontina Pizzas
"Cookbook author Eugenia Bone marinates frozen artichokes overnight in olive oil with garlic, herbs and lemon juice before scattering them on these pizzas. If you prefer, you can also use marinated artichokes from the deli...."
INGREDIENTS
•
16 ounces frozen artichoke hearts, thawed and drained
•
2 teaspoons fresh lemon juice
•
2 garlic cloves, smashed
•
2 thyme sprigs
•
2 rosemary sprigs
•
1 bay leaf
•
1 small dried red pepper
•
Salt
•
Cornmeal, for dusting
•
Two 8-ounce balls of store-bought pizza dough
•
1 cup plus 1 tablespoon olive oil
•
2 1/2 cups coarsely grated imported Fontina cheese
•
Freshly ground pepper
Comments & Reviews
Just A Pinch Sweepstakes