Name: Pizza Fresh Mozzarella Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Italian
Ingredients: 1 recipe pizza dough; 1 5 oz package Herb and garlic Boursin cheese; 2 tablespoons milk; 7 oz shredded mozzarella cheese (about 2 cups); 1 14 oz can artichoke hearts packed in water (not marinated); 1/2 cup sun dried tomatoes (chopped); 1 8 oz ball fresh mozzarella (or burrata or buffalo mozzarella); Fresh basil (chopped, for garnish)

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Introduction

This artichoke pizza is a delightful combination of creamy cheeses, tender artichoke hearts, and sun-dried tomatoes on a crispy crust. It’s an elegant yet easy-to-make dish that’s perfect for pizza night or entertaining guests.

A slice of pizza is placed on a white plate with a smooth texture. The pizza has three main layers: a golden-brown crust on the bottom, a creamy white cheese layer in the middle that looks soft and slightly melted, and on top, there are artichoke hearts with pale green shades, dark roasted sun-dried tomatoes with a deep reddish-brown color, and small fresh green basil leaves scattered around. The crust looks thick and crispy, while the cheese and toppings are spread evenly. The background shows more pizza slices, blurred with similar toppings, resting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 recipe pizza dough
1 (5 oz) package Herb and garlic Boursin cheese
2 tablespoons milk
7 oz shredded mozzarella cheese (about 2 cups)
1 (14 oz) can artichoke hearts packed in water (not marinated)
1/2 cup sun-dried tomatoes, chopped
1 (8 oz) ball fresh mozzarella (or burrata or buffalo mozzarella)
Fresh basil, chopped (for garnish)

Instructions

Step 1: Place a pizza stone or an overturned baking sheet on the middle rack of the oven and preheat to 550°F, or as high as your oven will go.
Step 2: Heat the milk in a small saucepan over medium heat. Whisk in the Boursin cheese until smooth, then remove from heat and set aside.
Step 3: On a piece of parchment paper sprinkled with semolina or flour, stretch or roll out the pizza dough into a 12-inch circle.
Step 4: Spread the Boursin sauce evenly over the pizza dough, leaving about an inch of space around the edge.
Step 5: Sprinkle the shredded mozzarella evenly over the pizza, then add the chopped sun-dried tomatoes and drained artichoke hearts.
Step 6: Tear the fresh mozzarella into chunks and distribute evenly across the pizza.
Step 7: Using a pizza peel or an overturned baking sheet, transfer the pizza along with the parchment paper onto the preheated pizza stone in the oven.
Step 8: Bake for 8 to 15 minutes until the cheese is golden and the crust is browned. Times may vary depending on oven temperature. Let the pizza rest for a couple of minutes before garnishing with chopped fresh basil and slicing.

Tips & Variations

For extra crispiness, sprinkle semolina on the parchment paper before placing the dough to prevent sticking.
Use burrata or buffalo mozzarella for a creamier texture instead of fresh mozzarella.
Add a drizzle of olive oil and a pinch of crushed red pepper flakes for extra flavor and a little heat.
You can substitute sun-dried tomatoes with roasted red peppers for a milder taste.

Storage

Store leftover pizza in an airtight container or wrapped tightly with foil in the refrigerator for up to 3 days. Reheat in a preheated oven at 375°F for about 8-10 minutes to keep the crust crisp. Avoid microwaving to prevent sogginess.

How to Serve

A slice of pizza with a golden brown crust forms the base layer, topped with a thick layer of melted white cheese. Scattered on top are artichoke pieces with light green and pale yellow hues, charred sun-dried tomatoes that are dark red and wrinkled, and fresh small green basil leaves adding a touch of color. The slice is set on a white plate with a smooth texture, and in the background, more slices of the same pizza rest on a white marbled surface, creating a cozy, fresh meal scene. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen artichoke hearts instead of canned?

Yes, but make sure to thaw and drain them well to avoid excess moisture on the pizza, which could make the crust soggy.

Is it necessary to use a pizza stone?

No, but a pizza stone helps achieve a crispier crust by evenly distributing heat. If you don’t have one, use an overturned baking sheet preheated in the oven as a good alternative.