Skillet-Cooked Pizza With Artichoke And Basil

Pasta & Pizza
Written By ANNA Test Kitchen

Recipe Mari Loewen

I just love this delicious combination of tomato sauce, artichoke and cheese. It's tangy and saucy and just so delicious!

Ingredients

1 store-bought pizza dough, good quality, halved

Extra-virgin olive oil, to brush on dough

¼ cup mozzarella cheese, shredded

¼ cup Parmigiano-Reggiano, grated

3 cups marinated artichokes, chopped

Fresh basil leaves, torn

1 package baby arugula

Juice of ½ lemon

½ cup extra-virgin olive oil

Tomato Sauce

¼ cup extra-virgin olive oil

1 can (28 fluid ounces) San Marzano whole tomatoes

Sea salt, to taste

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Preparation

You can prepare pizza dough ahead of time and store in freezer, just remove the night before and thaw in fridge overnight.

For tomato sauce, heat olive oil in medium pot over medium to high heat; add tomatoes and reduce 10 minutes. Salt to season and set aside. (you may not use all of the sauce; freeze the leftovers for future use.

Preheat oven to 550°F, or as hot as you can get your oven. Place cast iron skillet into oven and preheat. Once skillet is very hot, flatten and stretch 1/2 dough into hot skillet. Cook for 2 minutes, then remove and brush with olive oil; top with tomato sauce, cheeses, artichokes and basil and bake for another 5 or 6 minutes until crust is crisp and top is golden. 

Toss arugula with lemon and olive oil and place on top of pizza for a delicious and beautiful presentation. Serve immediately.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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