Artichoke and Chèvre Pizza
This pizza has a ton of rich flavor thanks to marinated grilled artichokes and dollops of creamy goat cheese. A little bit of browned pancetta tossed in for a delicious bacon flavor and a crunchy, chewy texture. Thick slices of fresh tomato give it such beautiful color.
- 1 Prepared Pizza Dough
- 3 Garlic Cloves, minced
- 3 tbsp. Olive Oil
- 1/2 cup Shredded Mozzarella
- 8-10 Marinated Artichoke Hearts
- 4 oz. Pancetta, diced and browned
- 1/2 cup Chèvre (goat cheese)
- 1 Tomato, seeds removed, sliced in 1/4 inch strips
Preheat oven to 450 degrees.
Mix the minced garlic with the olive oil and set aside.
On a lightly floured surface stretch or roll the dough out to a roughly 12" circle.
Brush the garlic olive oil over the dough and sprinkle with shredded mozzarella.
Evenly scatter the artichoke hearts over the mozzarella. You can break apart the artichoke hearts a little as you place them on the pie.
Follow the artichoke hearts with the pancetta and then the chèvre and finally, the tomato slices.
Bake the pie for about 15 minutes and when it the crust is golden and the cheese has golden brown spots and is bubbly.
Brush the baked crust with more of the garlic olive oil, slice and serve.