Fresh Lemon, Manchego and Artichoke Pizza
Author: 
Recipe type: pizza
 
Ingredients
  • 1 8-10 ounce dough ball
  • 3 ounces Manchego (shredded)
  • 1 ounce fresh mozzarella (cubed)
  • 15.5 ounces can cannellini beans (rinsed & dried)
  • 1 tablespoon olive oil
  • 1 teaspoon kosher or flake salt
  • 2 ounces baby artichoke hearts (drained)
  • 4 slices of fresh lemon (sliced as thin as possible, but still a full circle slice)
  • Micro watercress
  • Romano
Instructions
  1. Before you stretch your dough, add the cannelini beans to a mixing bowl and add the tablespoon of high quality olive oil and a teaspoon of salt. Mash the beans and stir to incorporate the oil and salt, but keep most of the beans whole.
  2. Stretch dough ball to desired size.
  3. Top by spreading the Manchego, then dotting the fresh mozzarella.
  4. Place lemon pieces around pizza, then layer the beans and artichoke hearts over the pizza.
  5. Gently break the artichoke hearts to give you an even spread of toppings with generally the same size.
  6. Bake at 550 F for 8-10 minutes, then let cool on a cooling rack for a minute or two before topping with freshly grated Romano and baby watercress.
Recipe by Pizza Today at https://staging-pizzatoday.kinsta.cloud/recipes/pizzas/fresh-lemon-manchego-and-artichoke-pizza