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Pizza with Brie and Artichokes, or Pizza Con Brie e Carciofi


Pizza really can be topped with just about anything, and though the vast majority of toppings do contain tomato, there's nothing that requires it. The flavors meld very well, and this will be quite nice in the winter months. To make 2 pizzas you'll need:

Prep Time: 1 hour, 30 minutes

Cook Time: 25 minutes

Total Time: 1 hour, 55 minutes


  • About a pound (500 g) of pizza dough, divided into 2 balls
  • 1/3 pound (150 g) brie, thinly sliced
  • 5 artichokes
  • Olive oil
  • Salt
  • The juice of a lemon


Begin by filling a bowl with water and adding the lemon juice to it. Next, prepare the artichokes (see instructions if need be) and stems, dicing the inner part of the stems and cutting the artichokes into eighths, and putting everything into the acidulated water to keep it from darkening.

When you have finished trimming the artichokes, drain them and sauté them for 10 minutes in a skillet, with 1/4 cup of olive oil, a little water, and a pinch of salt.

For each pizza: if you're using a pizza pan (11-inch, or 24 cm) oil it, and spread the dough in it. If you're using a pizza stone or a wood fired oven simply pull the disk on your work surface. Let it rest for a half hour, and bake it in a 400 F (200 C) oven for 20 minutes, or in a pizza oven for 3-5. Remove the pizza from the oven, spread the artichokes over it, arrange the sliced cheese in a spoke pattern, and bake it for 5 minutes more in a conventional oven, or about 2 in a pizza oven.

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