The dreamiest pizza. Meaty mushrooms and artichoke hearts over a cheesy garlicky herb pie with dollops of creamy ricotta and a drizzle of balsamic reduction. So freaking delicious.

INGREDIENTS

1 pizza dough, room temp, either from the supermarket deli or give my recipe a try

1 garlic clove, grated
1/8t salt
1/8t black pepper
1/4t thyme
1/4t oregano
1/8t red pepper flakes
3T olive oil

4oz fontina or mozzarella cheese, shredded
1/4c parmesan or provolone, grated

2-4 crimini mushrooms, sliced
1/2-6oz jar artichoke hearts

2-3T ricotta

1/4c balsamic vinegar
1t maple syrup

INSTRUCTIONS

Preheat oven to 500°F with your pizza stone inside. Heavily sprinkle a pizza peel with semolina or cornmeal. Stretch dough in a big circle and place on top of the semolina, give the peel a little shake to know that the dough isn’t sticking. If you don’t have a pizza stone just line a baking sheet with parchment and stretch your dough out in a circle on there.

Stir together garlic, salt, black pepper, thyme oregano, red pepper flakes and olive oil then brush it all over the dough, leaving about an inch around the border. Sprinkle the cheese over the dough then top with mushrooms and artichokes. Bake for about 10 minutes.

While you wait, bring balsamic and maple syrup to a simmer and allow to reduce by half. Pour into a small bowl or pitcher and let cool. (Put it in the fridge to speed things up).

Drizzle balsamic reduction over pizza and serve.

ENJOY!