15 ounce artichoke hearts in water drained thinly sliced canned
1 package flour prepared thin
3 large cloves garlic minced
24 servings olive oil extra-virgin for drizzling
0.3 cup parmigiano reggiano grated (a handful)
0.3 cup parsley chopped
1 cup provolone cheese shredded (found in dairy aisle)
1 cup mozzarella cheese shredded (found in dairy aisle)
Equipment
baking sheet
oven
knife
pizza pan
Directions
Watch how to make this recipe.
Preheat oven to 500 degrees F.
Put the pizza shell or focaccia onto a pizza pan or cookie sheet.
Drizzle shell with oil and scatter minced garlic over shell to edges. Cover the pie with a layer of all 3 cheeses combined and work all the way to the edge of the shells. Top with artichoke hearts. Cook 6 to 8 minutes, until cheeses have melted and begin to bubble.
Remove from oven and garnish with parsley.
Cut pie with pizza wheel or knife into bite-size squares and serve.
