1/4 cup extra-virgin olive oil, plus more for pans
10 baby artichokes, trimmed and quartered
1 small shallot, finely chopped
1/2 cup dry white wine
1/2 cup water
2 teaspoons marjoram leaves
Coarse salt and freshly ground black pepper
Pizza Dough, recipe follows
6 ounces fresh mozzarella cheese, cut into 1/2-inch dice
1/4 cup freshly grated Parmesan
4 cups flour, "00" if available, otherwise, all-purpose flour, plus more for coating bowl
3/4 ounce fresh yeast
3/4 cup warm water
2 teaspoons coarse salt
1/4 cup extra-virgin olive oil, plus 1/4 cup more for pans
Heat oven to 500 degrees F. Lightly oil 2 (14-inch) pizza pans. Set aside.
In a medium skillet, heat 1/4 cup oil over high heat. Add artichokes and cook, stirring for about 1 minute. Add shallot and cook, stirring, 1 minute more. Add wine and 1/2 cup water. Bring to a boil. Cover and lower heat to simmer. Cook until tender when pierced with the tip of a knife, 8 to 9 minutes. Add marjoram and stir to combine. Season with salt and pepper. Set aside.
Divide Pizza Dough in half. Cover 1/2 with plastic wrap while working with the second. Working on a lightly floured surface, use fingers to flatten and stretch half the dough into a rough 8-inch circle. Transfer to 1 of the prepared pizza pans. Continue to press dough out until it fits just inside rim of pan. Dough should be less than 1/4-inch thick. Drizzle with olive oil. Repeat with second piece of dough.
Sprinkle each round with 1/2 of the mozzarella. Transfer to oven and bake for 10 minutes. Remove from oven. Divide artichokes evenly between pizzas and sprinkle each with 2 tablespoons Parmesan cheese. Return to oven until crusty and golden, 10 to 15 minutes more. Serve immediately.
Measure the flour onto a clean work surface and make a well in the center. Dissolve the yeast in a bowl with 3/4 cup lukewarm water. Place the salt, yeast and olive oil in the well, and with the help of a fork, incorporate the flour into them. Add more lukewarm water as needed to make a dough that is homogeneous and elastic.
Dust a large bowl with flour. Place the dough in the bowl. Cover with plastic wrap and set it in a warm place to rise until doubled in size, about 2 hours.
Oil 2 (12-inch) pizza pans each with 2 tablespoons. On a lightly floured surface, knead dough until very smooth. Divide dough in half. Using a rolling pin, roll each half, 1 at a time. Transfer dough to prepared pans. Stretch dough with your hands to form rounds 1/4-inch thick.
Thanks for checking out the new Food Network recipe page! Please provide feedback on what you like or dislike.Take a Survey
Not digging it? 😥 Go back to the old look.
Get inspired with our best summer appetizers like crab dip, salsa, nachos and more from Food Network.
Round out your perfect picnic or cookout with summer side dish recipes for pasta salad, potato salad, coleslaw and more from your favorite chefs at Food Network.
Serve up a tasty treat this summer with our favorite summer desserts, including tarts, shortcake and ice cream, from your favorite chefs at Food Network.