YUMM! Charred Spring Onion, Ricotta, and Baby Artichoke Pizza, No Takeout! #fitfam

NoTakeout! Charred Spring Onion, Ricotta, and Baby Artichoke Pizza is OMG delish! This Friday night is on point and you can make it all yourself.   Head to the grocery store and get what you need, you can add your own ingredients and and make this an official no takeout night!


  • 12 ounces fresh prepared whole-wheat pizza dough
  • 6 cups water
  • 2 tablespoons fresh lemon juice
  • 4 baby artichokes
  • 4 spring onions
  • 3 tablespoons avocado oil or canola oil, divided
  • 2/3 cup part-skim ricotta cheese
  • 2 tablespoons 2% reduced-fat milk
  • 1 teaspoon lemon zest
  • 1 ounce pecorino Romano cheese, finely grated (about 1/4 cup)
  • 2 garlic cloves, grated and divided
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon crushed red pepper
  • 1/4 cup loosely packed fresh flat-leaf parsley leaves
  • 2 tablespoons torn dill sprigs


  1. Let pizza dough rest at room temperature for 30 minutes. (Keep dough covered to prevent drying.)
  2. Place a pizza stone or large, heavy baking sheet in oven. Preheat oven to 500°F. (Do not remove pizza stone while oven preheats.)
  3. Combine 6 cups water and lemon juice in a large bowl. Trim artichoke stems to within 1 inch of base. Peel remaining stem attached to artichoke. Quarter each artichoke lengthwise; place in lemon water.
  4. Trim onions to 6 inches in length; halve each lengthwise. Chop remaining green parts of onions; set aside. (recipe: MyRecipes.com)

Some Haute Spring Cleaning for your Lit Friday Night



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