Wood Fired Pizza Artichoke Recipe

Prepare oven and dough

Preheat wood-fired oven to 700–900°F (370–480°C) if available; if using a home oven, preheat to maximum (500–550°F/260–290°C) with pizza stone or steel in place for at least 45 minutes. Lightly dust a work surface with 2 tablespoons of the flour. Stretch or roll the pizza dough to a 10–12 inch round, leaving a slightly thicker rim for the crust. Transfer to a floured pizza peel or an inverted baking sheet.

Brush the outer 1/2 inch of the dough with 1 tablespoon olive oil to promote browning and seal in moisture. Scatter half the mozzarella in an even layer over the center, leaving the oiled rim exposed.

Arrange the marinated artichoke hearts evenly across the cheese. If the artichokes are very wet from marinade, pat them lightly with paper towel to avoid soggy pizza. Distribute the remaining mozzarella, then sprinkle the grated parmesan over the top.

Scatter the thinly sliced garlic across the pizza so it mellows and roasts without burning. Sprinkle red pepper flakes, salt, and freshly ground black pepper evenly. Finish with torn basil leaves tucked lightly into the toppings (some can be reserved for garnish after baking).

Make garlic butter

In a small saucepan or microwave-safe bowl, gently melt the unsalted butter with the minced garlic over low heat for 1–2 minutes until fragrant (do not brown). Stir in the finely chopped parsley and lemon juice. Keep warm.

Warm the marinara sauce in a small pot over low heat until just simmering; keep the garlic aioli at room temperature or slightly warmed (avoid heating mayonnaise-based aioli).

Slide the assembled pizza into the preheated wood-fired oven (or onto the hot stone/steel in a conventional oven). Bake until the crust is blistered and charred in spots and the cheese is melted and bubbling: 90–120 seconds in a very hot wood-fired oven or 7–10 minutes in a home oven (watch closely). Rotate the pizza once for even charring if using a wood oven or stone.

Remove pizza to a cutting board. Immediately brush the crust edge with the prepared garlic butter, letting it soak slightly into the hot crust. Add any reserved basil leaves on top for fresh aroma.

Slice the pizza into 6–8 slices. Serve hot with warmed marinara and garlic aioli on the side for dipping, and pass extra garlic butter if desired.