Here's the Dish: Fontina and Basil Pizza with Artichokes

Last year, a friend and I went to a local pizzeria where we had the most incredible pizza with artichokes on it. It was so delicious, and I've been craving that pizza ever since. I really love artichokes, so when Good Housekeeping magazine ran an article recently called "5 Ideas for Artichoke Hearts", I was right on it. The first thing I made was this pizza ~ let me tell you, it was fabuloso! It took no time at all to put together. I cheated just a bit by using this frozen pizza dough, which is locally made. It's really authentic stuff and I highly recommend it, if you can find it at your local market. I used light Ricotta, to cut down on the calories and fat grams just a bit. It worked fine. Next time I make this pizza, I think I will sprinkle it with some freshly minced garlic, since I am such a garlic freak. Other than that, I wouldn't change a thing. In case you're not in the mood for meatless, I think it would be spectacular with ham or prosciutto on it, too.

Directions:

Preheat oven to 475 degrees. Pat 1 1/3 lbs. pizza dough onto a 14-16" greased pizza pan. Bake 10 minutes or until golden brown. Spread 1 c. ricotta cheese over the dough; top with artichokes (14 oz. can that has been rinsed, drained and roughly chopped first), 1 1/2 c. shredded Fontina cheese, and 1/4 c. thinly sliced basil leaves. Bake 10-12 minutes or until cheese melts. Serves 6 ~ unless you're like my husband and I ~ we scarffed down the whole thing by ourselves while watching football one Sunday :)