Pizza Vesuvio (Perfectly paired with Cupcake Cabernet Sauvingnon)


½ c thawed artichoke hearts

extra virgin olive oil

½ lb pizza dough

white flour (do be used for dusting)

½ c ricotta cheese

¾ lb cubed mozzarella cheese

2 oz slices of baked ham

2 oz slices of salami

½ tsp oregano

¼ c and 2 tbsp marinara sauce

2 large sliced cremini mushrooms

4 pitted and sliced olives

1 chilled bottle of Cupcake Cabernet Sauvingnon


Begin by preheating the oven to 500 degrees Fahrenheit. Then, put in your pizza stone and allow it to heat up for 30 minutes.

To prepare the artichokes, slice them in half and then add them to a bowl with olive oil, salt, and pepper.

To make the rest of the pizza vesuvio, roll out the pizza dough on a floured surface. It should be about one foot around and 1/8 inch thick. Then, on just one half of the dough, roll the edge until it’s only 1/16 inch thick.

Then, put the dough on a floured pizza peel and brush it with oil. On the side of the pizza that has a thinner crust, add half of the mozzarella and ricotta cheeses, artichokes, salami, and ham, keeping them about 3 inches from the side. Then, add about half of the oregano and the 2 tablespoons of marinara sauce. Finally, lift the edge over the filling. Press it down to seal at the middle of the pizza.



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