Gourmet Recipes for One is a resource of simple, delicious recipes that focus on cooking for one. Single-serving recipes are featured as well as ideas and inspiration for achieving a well-balanced lifestyle.

marinated artichoke and fontina flatbread

artichoke flatbread | photo by: Dan Rapoza

I wasn’t a huge fan of artichokes until I made this pizza and it has completely converted me. I took some help from my local gourmet market and bought the artichokes already marinated from the deli counter, which helps to save some time. If at all possible, use a pizza stone and a pizza peel when making pizza. You must preheat the pizza stone in the oven first for best results. Use the pizza peel for safe transfer of the uncooked pizza to the stone. Both are available in most kitchen shops and are key to making good pizza.

To use the entire pizza dough, simply double the recipe.

Flour, for dusting
1/2 small pizza dough, about 5 ounces
1 tablespoon extra virgin olive oil
1-2 ounces fontina cheese, freshly grated
Cornmeal, for dusting
2 marinated artichokes, stems removed and sliced
1 sprig fresh thyme
Salt, to taste
Freshly ground black pepper
1 ounce Parmigiano-Reggiano, freshly grated

1. Preheat oven to 425°F. Place pizza stone in oven.
2. To prepare pizza dough, lightly flour a pizza peel and gently stretch dough into a thin rectangle, making sure not to get dough too thin. Brush oil over pizza dough, leaving a 1-inch border around edges.
3. Spread fontina cheese on bottom of dough. Gently dust cornmeal onto hot pizza stone. Transfer dough to pizza stone and bake for 5-7 minutes, until crust gets lightly browned and cheese is just melted. Top with artichokes and thyme and season with salt and pepper. Add Parmigiano-Reggiano and bake for another 5 minutes, until just melted.
4. Remove pizza from oven and cut into slices. Serve warm.

Serves 1.

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