Roasted Artichoke Pizza with Castelvetrano Olives and Oregano

Step 1

Position a rack in the upper third of an oven and preheat to 400°F (200°C).

Step 2

On a baking sheet, toss the artichoke hearts with the olive oil and season with salt and black pepper. Spread in a single layer and roast until crisp and golden, about 15 minutes. Let cool.

Step 4

Place a pizza stone in the upper third of the oven and increase the oven temperature to 475°F (245°C), or preheat a pizza oven according to the manufacturer’s instructions.

Step 6

On a lightly floured work surface, stretch the pizza dough into a 12- to 14-inch (30- to 35-cm) round. Transfer the dough to a lightly floured pizza peel. Spread the pizza sauce evenly on the dough, leaving a 1 1/2-inch (4-cm) border uncovered. Sprinkle the mozzarella on the sauce, dollop with the ricotta and sprinkle with the dried oregano. Arrange the artichokes and olives on top.

Step 7

Using the pizza peel, transfer the pizza to the preheated pizza stone. Bake until the crust is deep golden and the cheese is bubbling, 10 to 12 minutes in a conventional oven or as directed for your pizza oven.

Step 9

Using the pizza peel, transfer the pizza to a cutting board and let cool for 3 minutes. Sprinkle with red pepper flakes and garnish with oregano sprigs. Cut into slices and serve immediately. Makes one 12-inch (30-cm) pizza.

Step 10

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