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Pizza Fresh Mozzarella Recipe

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★★★★★

4.8 from 120 reviews

A delicious and elegant Artichoke Pizza featuring a creamy herb and garlic Boursin cheese base, shredded mozzarella, sun-dried tomatoes, and tender artichoke hearts, finished with fresh mozzarella chunks and basil. Perfect for a gourmet homemade pizza experience with a crispy, golden crust baked to perfection.

Ingredients

Scale

Pizza Dough

  • 1 recipe pizza dough

Cheese Sauce

  • 1 5 oz package Herb and garlic Boursin cheese
  • 2 tablespoons milk
  • 7 oz shredded mozzarella cheese (about 2 cups)

Toppings

  • 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

  1. Preheat Oven and Pizza Stone: Place a pizza stone or an overturned baking sheet on the middle oven rack and preheat the oven to 550°F (or as high as your oven allows). This ensures a crispy crust by simulating a pizza oven environment.
  2. Prepare Boursin Cheese Sauce: Heat 2 tablespoons of milk in a small saucepan over medium heat. Whisk in the Herb and Garlic Boursin cheese until the mixture is smooth and creamy. Remove from heat and set aside for spreading on the dough.
  3. Shape the Dough: On a piece of parchment paper dusted with semolina or flour, stretch or roll out the pizza dough into a 12-inch circle. This will be the base for your toppings.
  4. Spread the Cheese Sauce: Evenly spread the prepared Boursin cheese sauce over the pizza dough, leaving about one inch uncovered around the edges to form the crust.
  5. Add Mozzarella and Toppings: Sprinkle shredded mozzarella cheese evenly over the sauce. Then evenly distribute chopped sun-dried tomatoes and drained artichoke hearts across the surface for vibrant flavor and texture.
  6. Add Fresh Mozzarella: Tear chunks of the fresh mozzarella ball and scatter them evenly over the pizza to create creamy pockets of cheese.
  7. Transfer to Oven: Using a pizza peel or an overturned baking sheet, carefully transfer the pizza on its parchment paper onto the preheated pizza stone in the oven.
  8. Bake the Pizza: Bake for 8 to 15 minutes until the cheese is golden and bubbly and the crust has browned to your liking. Oven temperatures vary, so watch carefully.
  9. Garnish and Serve: Remove the pizza from the oven, let it rest for a few minutes to set, then sprinkle with chopped fresh basil. Slice and serve warm.

Notes

  • Using a pizza stone helps achieve a crispier crust by evenly distributing heat.
  • If you don’t have semolina flour, regular flour can be used to prevent sticking when rolling out dough.
  • Fresh mozzarella adds creaminess, but burrata or buffalo mozzarella are excellent alternatives for a richer taste.
  • The pizza cooks quickly at high heat; keep an eye on it to avoid burning.
  • You can substitute canned artichoke hearts with fresh, but ensure they are well drained and pre-cooked.

Keywords: artichoke pizza, homemade pizza, Boursin cheese pizza, vegetarian pizza, Italian pizza, sun dried tomato pizza

Find it online: https://deliciousdishspot.com/pizza-fresh-mozzarella-recipe/