Rating: 3.5 stars
49 Ratings
  • 5 star values: 12
  • 4 star values: 6
  • 3 star values: 18
  • 2 star values: 10
  • 1 star values: 3

It's hard to find someone who doesn't love pizza, and you can capitalize even more on this quick dinner idea by preparing the side salad while your dough is baking. Skip the tomato sauce and heavy toppings in favor of ricotta, marinated artichoke hearts, and olives.

Dawn Perry

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Read the full recipe after the video.

Recipe Summary

hands-on:
30 mins
total:
45 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 425° F. Brush 2 large baking sheets with 2 tablespoons of the oil. On a lightly floured surface, shape the dough into four 8-inch rounds. Place on the prepared baking sheets.

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  • Dividing evenly, top the dough rounds with the ricotta, artichokes, olives, onion, Parmesan, rosemary, and ¼ teaspoon pepper.

  • Bake the pizzas, rotating the baking sheets halfway through, until the crust is golden brown, 18 to 22 minutes.

  • Meanwhile, in a large bowl, toss the greens with the lemon juice, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper. Serve the pizzas with the salad.

Nutrition Facts

618 calories; fat 34g; saturated fat 9g; cholesterol 39mg; sodium 1216mg; protein 23g; carbohydrates 64g; sugars 5g; fiber 5g; iron 4mg; calcium 356mg.
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