Midweek Margherita Pizza with Artichokes

This is an easy, midweek lunch, and it is good. The aromatic fragrances of fresh basil make it seem gourmet. And the blend of fresh tomatoes, mozzarella, artichokes, and basil are a refreshing combination of flavors for a midweek lunch. This pizza is easy enough to make any day, especially if you use premade dough like I did, but looks and tastes complex enough to serve at a baby shower or brunch with the ladies. If you want to make it even a little more unique, try making it with a whole wheat crust, or sprinkling the top with freshly grated parmesan cheese. Or keep it simple like I did, and make everyone’s lunch a little tastier today.

Midweek Margherita Pizza with Artichokes
Recipe and Pictures by Caroline

Frozen or fresh pizza dough (click here for recipe)
1 tablespoon olive oil
Dash dried oregano
2 tomatoes, thinly sliced
6 oz mozzarella cheese, sliced (about 10 1/8 inch slices)
6.5 oz bottle marinated artichoke hearts
¼ cup fresh basil leaves
Sea salt and pepper

1. Preheat oven to 450 degrees (or per dough package directions). Lightly oil a baking sheet. Stretch dough on prepared sheet and brush with oil, making sure to coat edges well; sprinkle lightly with oregano and sea salt.
2. Place slices of freshly sliced mozzarella cheese over dough, leaving some space between slices. Top with tomatoes and artichokes; season lightly with salt and pepper.
3. Bake pizza until browned, 20 to 25 minutes. Top with fresh basil either the last couple of minutes of cooking time, or after you pull it out of the oven.