Hands-On Time
30 Mins
Total Time
45 Mins
Yield
Serves 4
Raymond Hom

How to Make It

Step 1

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.

Step 2

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

Step 3

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

Step 4

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.

Chef's Notes

 

 

Ratings & Reviews

/5
Reviews
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