16 Ingredients
  • Yellow cornmeal
  • 4 ounces frozen artichoke hearts, thawed
  • 1/2 cup finely shredded Pecorino Romano
  • 1/2 cup whole milk ricotta
  • 1/3 cup shredded fontina
  • 1/4 cup sun-dried tomatoes, thinly sliced
  • 2 teaspoons lemon juice
  • 1/4 teaspoon salt, plus more for sprinkling
  • 1/4 teaspoon freshly ground black pepper, plus more forsprinkling
  • Zest of 1 lemon
  • All-purpose flour
  • One 1-pound ball purchased pizza dough
  • All-purpose flour, for dusting
  • 1 large egg white, beaten
  • Extra-virgin olive oil, for drizzling
  • Serving suggestion: warmed tomato-basil sauce
Nutrition
344
17% daily value
6 servings
                                       
                                            vegetarian
     

Fat

16% 11

Saturated

27% 5

Trans

- 0

Monounsaturated

- 3

Polyunsaturated

- 1

Carbs

15% 46

Carbs (net)

- 42

Fiber

16% 4

Sugars

- 3

Sugars, added

- 0

Protein

32% 16

Cholesterol

10% 29

Sodium

34% 811

Calcium

27% 272

Magnesium

12% 50

Potassium

8% 362

Iron

18% 3

Zinc

14% 2

Phosphorus

36% 252

Vitamin A

7% 60

Vitamin C

10% 9

Thiamin (B1)

34% 0

Riboflavin (B2)

30% 0

Niacin (B3)

30% 5

Vitamin B6

11% 0

Folate equivalent (total)

64% 257

Folate (food)

- 46

Folic acid

- 124

Vitamin B12

12% 0

Vitamin D

38% 6

Vitamin E

6% 1

Vitamin K

7% 9

Sugar alcohols

- 0

Water

- 98
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