Candied Artichoke Pizza

Candied Artichoke Pizza, BertrandCourtesy of Bruno Bertrand
Esprit Pizza, France

12-inch pizza dough
1 tablespoon tomato sauce
4 ounces mozzarella
1 handful of mesclun
5 mini candied artichokes
10 mini tomato confit
7 teaspoons ricotta
1 tablespoon pistachio oil
Salt, to taste
Black pepper, to taste
Lemon juice, to taste
Black sesame seeds, to taste

Open up the dough ball and roll it out into a circle. Brush with tomato sauce and then add mozzarella. Par-bake.

After par-baking, add the mesclun, candied artichokes, tomatoes and ricotta. Sprinkle with black sesame seeds, salt, pepper, pistachio oil and lemon juice, to taste.

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