This is a favorite in our house.
1 pound pizza dough. Frozen dough can also be used. Just thaw and let rise.
1/2 cup cooked artichoke hearts
1/2 cup Vidalia onion
1/2 cup roasted red peppers
1 large Portobello mushrooms
16 items Kalamata Olives
2 cloves garlic cloves
1 cup parsley
3 tbsp olive oil
1 tsp table salt
1 tsp black pepper
8 oz whole milk ricotta cheese
1 1/2 cups shredded part-skim mozzarella cheese
Mix the Ricotta cheese, 1/2 cup parsley, 1/2 cup of Mozzarella cheese, 1 garlic clove chopped, salt and pepper. Once mixed together, set aside.
Chop all the Pizza topping ingredients, Kalamata olives in half, chop garlic, chop parsley, slice Portobello mushroom, slice Vidalia onion, cut artichoke hearts in half. Once all the ingredients are sliced and chopped, set aside.
Take the dough and flatten to a ¼ thickness. Place on a 14 inch non stick baking pan or parchment paper. Once dough is to desired size start layering ingredients. Spread the ricotta mixture on the dough leaving a 1 inch rim. Place the remaining ingredients on the pizza then drizzle olive oil and add the cheese. Place in the oven and bake for 30 minutes at 350 degrees.
Serves six people one slice each.
Total prep and cook time, 50 minutes