Try the following recipe to get the health benefits of including artichokes in your meals.
"Artichokes are low in fat while rich in fiber, vitamins, minerals, and antioxidants. Particularly high in folate and vitamins C and K, they also supply important minerals, such as magnesium, phosphorus, potassium, and iron."
Total time: 1 hr 30 mins (prep time: 15 mins, proofing time: 1 hr, cook time: 15 mins)
Yield: 2 servings or 6 slices
- 1 ½ cup + 2 Tbsp whole grain white wheat flour (plus more to sprinkle over the dough)
- ½ tsp fine salt
- ½ tsp Instant yeast
- ¾ cup lukewarm water
- ¾ Tbsp extra virgin olive oil
- 2 ½ Tbsp extra virgin olive oil
- 1 ½ Tbsp lemon juice
- 1 tsp Italian herb seasoning
- ¼ tsp dried parsley
- ¼ tsp fine salt
- ¼ tsp garlic powder
- ¼ tsp black pepper
- ½ cup shredded mozzarella
- 1 can artichoke hearts in water (not oil), drained and cut into ½-inch slices
- 2 cups fresh baby spinach (optional)
- 1-2 Tbsp fresh basil leaves
- ¼ tsp chili flakes (optional)
- In a large bowl mix flour, instant yeast, and salt until combined
- Add water and olive oil to the bowl. Stir with a spatula to incorporate the dry ingredients into the liquid. While stirring, scrape the bottom of the bowl to make sure to gather all the flour. The dough looks sticky, not smooth, and lumps are totally fine
- Let the dough proof: Cover the bowl with plastic wrap or a damp dish towel, place in a warm place, and let it rest for 1 hour (even 1 ½ hour if time allows) until the dough has doubled in size
- Preheat the oven: When the dough is ready, place the rack in the lowest position, preheat the oven to 450°F, and place the empty baking sheet inside the oven to preheat. While the oven and baking sheet preheat, on the counter cut a 9x13 inch piece of parchment paper
- Shape the dough: Sprinkle some flour onto the parchment paper to reduce stickiness, scrape the edges of the bowl with a spatula, and pour the dough onto the parchment paper. Then, starting from the center, gently press it out with your fingers until you get approx a rectangle 9×13 inch pizza. Let the dough rest for 10 minutes while you make the marinade
- Make the marinade: Place the ingredients for the marinade in 1 bowl, mix well, taste, and adjust the seasoning if you wish. Place the artichoke slices in the bowl and toss gently with the marinade. Let it rest for at least 30 minutes
- Add the topping: Top the dough evenly with mozzarella cheese, artichoke slices, baby spinach, and the marinade. Finish with freshly ground black pepper and a sprinkle of grated parmesan cheese if desired (optional)
- Bake the pizza: Remove the preheated baking sheet from the oven and place it onto a hot pad (be careful to not burn yourself, the baking sheet is hot!). Transfer the parchment paper with the pizza onto the preheated baking sheet. Place the hot baking sheet with the pizza into the oven and bake for 10-15 minutes until the cheese and crust are slightly browned.
- Remove the pizza from the oven and allow to cool for a minute or two before adding the fresh basil leaves (whole leaves, or lightly torn). Slice and serve immediately
- Cover leftover pizza tightly and store in the refrigerator up to 1 day or freeze up to 3 months. Thaw and reheat in the oven the frozen pizza leftovers until nice and crispy.
For other healthy recipes for CLL patients, see here: Healthy Recipes
about the author
Megan joined HealthTree as a Community Coordinator for CLL in 2022. She is the daughter of a blood cancer patient and has found a passion for helping support patients and caregivers to advance research for their cure and improve their quality of life. In her spare time, she loves to be around family, sew, and cook.