INGREDIENTS
4
steamed artichokes
1 tbsp
fresh lemon juice
1 tbsp
olive oil, plus more for baking sheet
1 lb
whole-wheat pizza dough
1 cup
fresh ricotta cheese
2
plum tomatoes, thiny sliced crosswise
1/4 cup
pitted Kalamata olives, halved
3 oz
Pecorino Romano cheese, shaved with a vegetable peeler
1/4 cup
fresh basil leaves