Pizza Carcoifi

Pizza Carciofi is the Italian artichoke pizza, and this version layers marinated artichoke hearts and oil-packed sun-dried tomatoes over fontina cheese and a from-scratch tomato sauce. The combination of tangy artichokes, intensely sweet dried tomatoes, and nutty, melty fontina creates a pizza that’s more complex than the usual mozzarella-and-red-sauce standard.

The homemade tomato topping simmers for 30 minutes with onion, garlic, basil, tomato paste, and a half teaspoon of sugar that balances the acidity. It cooks down thick so it doesn’t make the crust soggy. This is a proper sauce, not a quick spread.

Fontina instead of mozzarella is a deliberate upgrade. It melts into a creamy, golden layer with a mild, earthy flavor that doesn’t compete with the artichokes the way a sharper cheese would.

The reserved oil from the marinated artichokes gets drizzled over the top before baking. That oil is already infused with herbs and garlic, so it’s essentially a free flavor boost.

Pro Tips

• Drain the artichokes and sun-dried tomatoes well before topping. Excess oil pools on the pizza and makes the crust greasy.
• Slice the artichoke hearts thin so they cook through in the 20-minute bake. Thick chunks stay cold in the center.
• Only use 2 tablespoons of sauce on the dough. Too much and the crust can’t crisp properly.
• Bake on the lowest oven rack for the crispiest bottom crust.

Variations

• Add prosciutto: Lay thin slices of prosciutto over the pizza right after it comes out of the oven so they warm without cooking.
• Olive addition: Scatter halved kalamata olives over the top for a briny, Mediterranean accent.
• Fresh arugula finish: Top the hot pizza with a handful of peppery arugula tossed in lemon juice right before serving.