Pizza with Fontina and Artichokes
Frozen bread dough makes an easy 'shortcut' crust for this pizza topped with extra virgin olive oil, garlic, red onion, artichoke hearts and fontina cheese.
1 pound frozen white bread dough, thawed according to package directions, but chilled
2 tablespoons extra virgin olive oil - divided use
2 tablespoons wheat bran
1 large clove garlic, chopped finely
1/2 medium red onion, thinly sliced
1 (9-ounce) package frozen artichoke hearts, thawed, or 1 (14-ounce) can, drained and sliced lengthwise
Salt and freshly ground pepper, to taste
1 cup shredded fontina cheese
- Preheat the oven to 450°F (230°C).
- On a lightly oiled baking sheet, press the chilled dough into a 12 x 9-inch rectangle with raised edges. Brush with 1 tablespoon of olive oil. Evenly sprinkle with the bran; press lightly into the dough. Sprinkle with the garlic. Arrange the onion in one layer over the dough; top with the artichoke hearts. Drizzle with the remaining 1 tablespoon of olive oil. Lightly season with salt and pepper. Evenly sprinkle with the cheese. Do not permit the dough to rise. (The pizza may be held briefly in the refrigerator before baking.)
- Bake for about 15 minutes, until the crust and cheese are lightly browned.
Makes 4 servings.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.