12 ounces Roma tomatoes — seeded and chopped
1/2 teaspoon salt — divided
4 ounces ricotta cheese
2 ounces Asiago cheese — coarsely grated
divided use 2 tablespoons chopped fresh basil
or half that amount dried 1/4 teaspoon freshly ground black pepper
1 pound pizza dough — thawed if frozen
2 teaspoons basil-flavored olive oil
or unflavored olive oil — divided 5 ounces mozzarella cheese — cut in small cubes
6 ounces marinated artichoke hearts — drained
In a stainless-steel strainer, combine the chopped tomatoes and 1/4 teaspoon salt. Set aside 30 minutes to drain excess liquid. Preheat oven to 425 degrees Fahrenheit.
In a small bowl, stir together the ricotta cheese, 1/4 cup Asiago, basil, remaining 1/4 teaspoon salt and pepper.
Roll out or stretch pizza dough to fit a 12-inch round pizza pan. Drizzle 1 teaspoon basil oil over the dough and spread evenly with the ricotta mixture. Scatter 1/2 the tomatoes and 1/2 the mozzarella over the ricotta.
Arrange the artichoke hearts on the pizza and scatter with the remaining tomatoes and mozzarella. Drizzle with the remaining teaspoon basil olive oil.
Bake pizza 15 minutes. Sprinkle with remaining 1/4 cup Asiago and return to oven for 5-10 minutes until crust is golden brown and cheeses are melted. [approx per slice: 260 cals, 11g fat]
Recipe From cheesebytes@ilovecheese.com on Mon, 24 Aug 1998. Makes 1 pizza (8 slices) Prep time: 30 minutes Cook time: 20-25 minutes. http://www.ilovecheese.com