A sweet, spicy + nutty roasted garlic base with big chunks of salty, semi-melted, almost crispy feta, tender artichoke hearts + slices of salami then topped with a little fresh dill. This pizza is sophisticated fun! You’re going to want to make it over and over again!


Dough make your own here (or buy some pre-made)

1 bulb of garlic
Pinch of salt + pepper
3T olive oil, split 1T/2T
1/4t red pepper flakes
1/4t dried thyme
1/4c fontina, grated (sub mozzarella)
2-3T parmesan, grated
Marinated artichoke hearts, quartered
Feta cheese, 2-1/4″ slices or about 1/4c crumbles
6-8 slices of salami, quartered if you want

Fresh dill – optional


Preheat oven with baking stone (if using) to 425°F. Cut the top of the garlic bulb off then sprinkle with salt + pepper and pour over 1 T olive oil. Wrap tightly with foil then roast for 45 minutes to 1 hour. Should be brown but not burnt/hard.

Increase the heat to 475°F.  Sprinkle a pizza peel with semolina or cornmeal. Stretch dough into a large circle on the peel. Remove all of the roasted garlic from the papery skins and into a small bowl. Add a small pinch of salt + pepper, red pepper flakes, thyme + the remaining olive oil. Mash it together into a sort of paste then spread it all over the dough. Evenly distribute the fontina + parmesan, leaving about a 3/4-1″ border, top the cheese with artichoke hearts, feta + salami. Bake for 8-12 minutes, until the cheese is bubbly and the bottom of the crust is golden throughout.

Sprinkle with fresh dill.


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