Whole Wheat Pizza with Artichokes and Pecorino

Serves: 4
Prep Time: 30 minutes
Total Time: 60 minutes

The meathy artichoke hearts provide a nice balance to the light and creamy ricotta cheese

4 steamed artichokes
1 Tbsp fresh lemon juice
1 Tbsp olive oil, plus more for baking sheet
1 lb whole-wheat pizza dough
1 cup fresh ricotta cheese
2 plum tomatoes, thinly sliced crosswise
1/4 cup pitted kalamata olives, halved
3 oz Pecorino Romano cheese, shaved with a veggie peeler
1/4 cup fresh basil leaves

Using a pairing knife to trim away all of the artichokes’ fibrous leaves and chokes so only the hearts remain. Slice the hearts thinkly crosswise. In a small bowl, toss artichoke hearts with lemon juice.

Preheat oven to 450 degrees. lightly oil a baking sheet (or use pizza stone without oil). Stretch dough to 12- by 16-inch oval. Place dough on prepared sheet and brush with oil, maing sure to coat edges well. Scatter spoonfuls of ricotta over dough. Top with tomatoes, artichokes, olives and 3/4 of the Pecorino. Season with salt and pepper.

Bake pizza until browned, about 20 minutes. Top cooked pizza with basil and remaining Pecorino.

Per Serving: 537 calories; 24g protein; 20g fat; 68g carbs; 12g fiber

Recipes taken from Body & Soul magazine May 2007