Artichoke-and-Fontina Pizzas

Better late then never ....

I tried to make this pizza on Sunday as promised, but my dough didn't work out the way I wanted it to, so I took the easy, quicker route and used store-bought dough instead. And, I must say, it was still pretty tasty. I think the key is marinating the artichokes for a least a day or two, and using the Fontina cheese is a must. It gives it a nice salty taste, along with the sweetness of the artichokes. It was delicious - definitely making this again.

Katherine Peterson