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 for sprinkling
  • 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
547
27% daily value
4 servings
                                       
                                            vegetarian
     

Fat

29% 19

Saturated

43% 9

Trans

- 0

Monounsaturated

- 7

Polyunsaturated

- 2

Carbs

23% 70

Carbs (net)

- 64

Fiber

24% 6

Sugars

- 4

Sugars, added

- 0

Protein

49% 24

Cholesterol

14% 43

Sodium

45% 1081

Calcium

40% 403

Magnesium

18% 73

Potassium

15% 529

Iron

26% 5

Zinc

16% 2

Phosphorus

54% 378

Vitamin A

10% 94

Vitamin C

31% 18

Thiamin (B1)

43% 1

Riboflavin (B2)

34% 1

Niacin (B3)

31% 6

Vitamin B6

9% 0

Folate equivalent (total)

98% 394

Folate (food)

- 70

Folic acid

- 190

Vitamin B12

7% 0

Vitamin D

0% 0

Vitamin E

6% 1

Vitamin K

17% 13
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