Ingredients:
- 1/2 cup DIVINA Roasted Red Tomatoes, drained
- 1/4 cup DIVINA Roasted California Garlic Cloves
- 1/2 cup DIVINA Artichoke Quarters Marinated with Herbs, drained
- 1 Pizza dough, pre-made
- 1 cup Ricotta cheese
- 1 cup Parmesan cheese, grated
- 1 Egg, beaten
- Extra virgin olive oil
- Semolina or all-purpose flour
- Salt & pepper
Directions:
- For crispy crust, position pizza stone, or large cast iron pan, 4-5 inches below broiler and heat for 30 minutes
- Dust work surface with semolina or flour and with lightly oiled finger tips press and gently stretch dough into a 10-12” circle about ¼”thick
- In a bowl, combine ricotta, parmesan, and egg. Season with salt and pepper
- Pull stone or skillet from oven and drape dough across, carefully re-shaping as necessary
- Quickly top with ricotta mixture, then top with tomatoes, artichokes and garlic
- Return to oven and broil until crust is cooked through
- Drizzle with EVOO, slice, and serve
