12ouncesartichoke heartsthe kind in a jar, drained and quartered
2cupsshredded Mozzarella
Instructions
Preheat the oven to 425 degrees F
Prepare a pizza pan or cookie sheet. Set aside.
Roll the pizza into a 12-inch circle. Place on a pizza pan. (I used a circle cast iron pan)
*NOTE* If the dough feels sticky when you roll it, I like to add cornmeal instead of flour.
Brush some olive oil, about 2 tablespoons, on the crust/edge. Set aside.
In a medium-size bowl, mix 3 tablespoons olive oil, Italian seasoning, garlic powder, dry basil, salt, ground black pepper, lemon juice, and lemon zest. Whisk until all ingredients are blended.
Add the quartered artichoke to the vinaigrette and mix to coat the artichoke. Set aside
Sprinkle the mozzarella on the pizza dough.
Add the seasoned artichokes on top of the mozzarella.
Bake in the preheated oven for 17-20 minutes or until nice and golden.
Serve and Enjoy!
Notes
Keep the leftovers in the fridge for 2-3 days
Rewarm in the air fryer at 350 degrees F for 3 to 4 minutes
Serve as an appetizer or as a main dish with chicken wings or green salad
Have fun with the recipe: Make it spicy: Add some red pepper flakes after the pizza is cooked
Substitute mozzarella with Smoked Gouda or a Pepper Jack for a hint of spice.