Yield: 4 pizzas. 9 oz. fresh baby artichokes or frozen artichoke hearts (thawed and halved) 1 lemon 1 lb. pizza dough as needed, olive oil 1 large onion, sliced 1 tsp. chopped garlic 8 oz. ricotta cheese 1 Tbsp. lemon juice 2 Tbsp. finely chopped thyme leaves 3 Tbsp. finely chopped parsley 6 oz. thinly sliced Prosciutto di ParmaÆ, cut into strips 8 oz. mozzarella, cut into 1/4” slices 3/4 cup grated Parmigiano-ReggianoÆ cheese Preheat oven to 500 ° F. Trim fresh baby artichokes; cut in ...

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