Lunch: Pizza Vesuvio with the Works

Topped with artichoke hearts, salami, ricotta, and mushrooms, this easy pizza has a bonus calzone-style end stuffed with the same ingredients.

Ingredients

1/2 c. frozen artichoke hearts
extra-virgin olive oil
salt
Freshly ground pepper
1/2 lb. pizza dough (thawed if frozen)
all-purpose flour
1/2 c. fresh ricotta
1/4 lb. fresh mozzarella
2 oz. thinly sliced baked ham
2 oz. salami
1/2 tsp. dried oregano
2 tbsp. marinara sauce
1/4 c. marinara sauce
2 large cremini mushrooms
4 pitted olives

Instructions

Set a pizza stone in the oven and preheat the oven to 500 degrees F. Let the stone heat for 30 minutes. In a bowl, lightly drizzle the artichoke hearts with oil. Season with salt and pepper.
On a floured work surface, roll or stretch the pizza dough out to a 12-inch round, about 1/8-inch thick. Roll the edge on half of the pizza 1/16-inch thick. Generously flour a pizza peel. Transfer the dough to the peel and lightly brush with oil. Top the thinner side of the dough with half of the artichokes, mozzarella, ricotta, ham, and salami, 3 inches from the edge. Sprinkle with half of the oregano and drizzle with 2 tablespoons of the marinara. Lift the 3-inch edge of dough over the filling and press to seal in the center of the round.
Spread the remaining 1/4 cup of marinara over the dough, leaving a 1/2-inch border. Arrange the remaining artichoke hearts, mozzarella, ham, and salami over the marinara. Spoon small dollops of ricotta over the toppings, then scatter the mushrooms and olives on top. Sprinkle with the remaining oregano.
Slide the pizza onto the hot stone and bake for 8 to 10 minutes, until crisp and bubbling. Cut into wedges and serve.

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