How to make it

  • In stainless steel strainer combine chopped tomatoes and 1/4 teaspoon salt.
  • Set aside for 30 minutes to drain excess liquid.
  • Preheat oven to 425.
  • In small size bowl stir together ricotta cheese, 1/4 cup Asiago, basil, remaining 1/4 teaspoon salt and pepper.
  • Roll out or stretch pizza dough to fit 12-inch round pizza pan.
  • Drizzle 1 teaspoon basil oil over the dough and spread evenly with the ricotta mixture.
  • Scatter 1/2 the tomatoes and 1/2 the mozzarella over the ricotta.
  • Arrange artichoke hearts on the pizza and scatter with the remaining tomatoes and mozzarella.
  • Drizzle with the remaining teaspoon basil olive oil then bake pizza 15 minutes.
  • Sprinkle with remaining 1/4 cup Asiago and return to oven for 5-10 minutes until crust is golden brown and cheeses are melted.

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