Ingredients
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1
recipe Quick Yeast Dough for Pizza
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TOPPING
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2 tablespoons
extra virgin olive oil
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1
medium onion coarsely chopped
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1 tablespoon
sugar
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1 cup
skinned and peeled plum tomatoes
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Grinding nutmeg
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1
package frozen artichoke hearts, defrosted and cut into thin slices
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1/2 cup
shredded ricotta salata cheese
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1/2 cup
grated pecorino cheese
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Salt to taste
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Grinding black pepper to taste
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Ingredients
Directions
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Preheat oven to 425°F.
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Heat the olive oil in a saucepan; add the onion and sugar and cook until the onion softens. Add the tomatoes and nutmeg and simmer for 10 minutes. Cool slightly.
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Roll the dough out to fit a 13 × 18-inch rimmed baking sheet. Brush the sheet with olive oil and spread the dough in the pan.
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Top with the tomato sauce. Arrange the artichoke pieces on top of the sauce. Sprinkle on the ricotta salata and pecorino cheese. Add salt and pepper and a drizzle of oil over the top.
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Bake about 25 minutes. The edges and bottom should be golden brown and crisp. Cut into squares.
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