The ‘Za of the Week from last Wednesday featured: artichoke hearts, ricotta, and portobello mushrooms over a sun dried tomato pesto. I was solely responsible for designing the pizza.
We also used an Italian cheese blend with romano, mozzarella, provolone, and asiago instead of the standard 100% pure mozzarella.
I had to make sure to drain the artichoke hearts well as all the layers in the flesh part had adsorbed great amounts of liquid. The blend of the ricotta and artichoke hearts tasted absolutely delectable.