Artichoke Pizza with Ricotta and Parsley

Yes, this is my awkward upside down photo- it's not your eyes.

Um... pizza. Yum. We like all kinds around here. Pepperoni and jalapeno, goat cheese and roasted red bell pepper, marinara and green pepper, ricotta and roasted asparagus..... and this, the latest invention: artichoke hearts +ricotta +parsley.

Easy peasy kinda stuff.

Pizza comes in handy when you need something laid-back, inexpensive (well, depending...), but when you need something to impress.

This will impress you. If you like what's on top of it, that is.

Artichoke-heart Pizza with Ricotta and Parsley

1 cup ricotta cheese (more or less)

1 15-oz can of artichoke hearts, drained

2-3 garlic cloves, minced

Coarse salt and pepper

Fresh Italian parsley, chopped

1 recipe lazy whole wheat pizza dough

Olive Oil

Roll out pizza dough to desired circumference. Using a pastry brush, stroke olive oil all over the surface and sprinkle with a little coarse salt. Bake in a 375 degree oven until golden brown-ish and then remove and allow to cool momentarily.

Mix ricotta cheese and garlic cloves together with a pinch of pepper. Spread this over pizza crust. Scatter artichoke hearts all over with parsley. Eat semi-warm or cold.

Lazy Pizza Dough

2 cups whole wheat flour

1 cup warm water

1 Tbsp sugar

1 package active dry yeast

2 tbsp olive oil

1 tsp salt

Combine warm water, yeast and sugar in a large bowl. Allow to "proof" or foam for 5-10 minutes. Add flour, oil, and salt. Mix with your hands until mostly incorporated and then dump out onto a semi-floured surface. Knead for 5-10 minutes or until it's nice and smooth-- allow to rise for 1 hour. Roll out as desired. Makes at least 2 large pizza crusts.

Please note, I don't exactly measure out these ingredients, but I know it's pretty close to this-- it may be a little more olive oil, perhaps a snitch less- you'll have to gauge how dry or moist the dough is once the flour is added and go from there. Follow your heart on it:).