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Prep
Difficulty
Medium
Time
Estimate
45 mins
Bring your dough out for a final rise. If starting with fresh baby artichokes, begin cooking those first. Chop all of the salad and pizza toppings while the artichokes cook. Roll out the pizza dough and top with the sauce, cheese, and olive bar toppings. Toss the antipasto salad while the pizza bakes.
These are addictive. If you are a fan of canned or frozen artichokes, try these. They certainly take a bit longer to prepare but the flavor & texture are worth it. They are also easier than the big artichokes since there is no center choke to remove. When you are peeling and cutting them, be generous as you remove the leaves to get down to the tender edible parts.
You know those olive bar’s you see in fancier groceries or cheese shops. Step up to one and select a nice pile of the goodies to top your pizza. You may get lucky and find the sun-dried tomatoes there too. Make your own or buy dough, slather it with a sun-dried tomato spread, cheese and then decorate as you please.
Use this recipe as a base, adding marinated treats to bolster up seasonal veggies. This salad is great slightly warm or cold. Cook your own baby artichokes from scratch or used your favorite frozen or canned variety.
