Pizza Vesuvio With The Works

No one was excited about these toppings but me.  I think I made some converts;).  One issue, the artichoke hearts.  I didn't squeeze them dry, and the layers of the artichoke hearts held some water.  I had to blot dry spots of the pizza.  Despite the excess of water, a really tasty combination of flavors.  We did NOT try to make it half calzone as stated in the recipe.  It was a geometrical conundrum that we said, fudge it and make it as a pizza only. I guess if we were making personal pizzas the part calzone would have made sense.  It was good with out it.

Pizza Vesuvio With The Works

1/2 c  frozen artichoke hearts thawed, sliced
 Extra-virgin olive oil
Salt and freshly ground pepper
1/2 lb pizza dough,thawed if frozen
 All-purpose flour,for dusting
1/2 c  fresh ricotta (4 ounces)
3/4 lb fresh mozzarella,cut into 1-inch cubes
2    ounces thinly sliced baked ham,cut into 1-inch  strips
2    ounces salami,cut into 1-inch strips
1/2 t  dried oregano
1/4 c  plus 2 tablespoons marinara sauce
2    large cremini mushrooms sliced 1/4 inch thick
4    pitted olives,sliced 1/4 inch thick
1. Set a pizza stone in the oven and preheat the oven to 500. Let
the stone heat for 30 minutes. In a bowl, lightly drizzle the artichoke
hearts with oil. Season with salt and pepper.
2. On a floured work surface, roll or stretch the pizza dough out to a
12-inch round, about 1/8 inch thick. Roll the edge on half of the pizza
1/16 inch thick. Generously flour a pizza peel. Transfer the dough to
the peel and lightly brush with oil. Top the thinner side of the dough
with half of the artichokes, mozzarella, ricotta, ham and salami, 3
inches from the edge. Sprinkle with half of the oregano and drizzle
with 2 tablespoons of the marinara. Lift the 3-inch edge of dough over
the filling and press to seal in the center of the round.
3. Spread the remaining 1/4 cup of marinara over the dough, leaving a
1/2-inch border. Arrange the remaining artichoke hearts, mozzarella,
ham and salami over the marinara. Spoon small dollops of ricotta over
the toppings, then scatter the mushrooms and olives on top. Sprinkle
with the remaining oregano.
4. Slide the pizza onto the hot stone and bake for 8 to 10 minutes,
until crisp and bubbling. Cut into wedges and serve.