Ingredients

• 1/4 cup extra-virgin olive oil, plus more for pans
• 10 baby artichokes, trimmed and quartered
• 1 small shallot, finely chopped
• 1/2 cup dry white wine
• 1/2 cup water
• 2 teaspoons marjoram leaves
• Coarse salt and freshly ground black pepper
• Pizza Dough, recipe follows
• 6 ounces fresh mozzarella cheese, cut into 1/2-inch dice
• 1/4 cup freshly grated Parmesan

Instructions

1. Heat oven to 500 degrees F. Lightly oil 2 (14-inch) pizza pans. Set aside.
2. In a medium skillet, heat 1/4 cup oil over high heat. Add artichokes and cook, stirring for about 1 minute. Add shallot and cook, stirring, 1 minute more. Add wine and 1/2 cup water. Bring to a boil. Cover and lower heat to simmer. Cook until tender when pierced with the tip of a knife, 8 to 9 minutes. Add marjoram and stir to combine. Season with salt and pepper. Set aside.
3. Divide pizza dough in half. Cover 1/2 with plastic wrap while working with the second. Working on a lightly floured surface, use fingers to flatten and stretch half the dough into a rough 8-inch circle. Transfer to 1 of the prepared pizza pans. Continue to press dough out until it fits just inside rim of pan. Dough should be less than 1/4-inch thick. Drizzle with olive oil. Repeat with second piece of dough.
4. Sprinkle each round with 1/2 of the mozzarella. Transfer to oven and bake for 10 minutes. Remove from oven. Divide artichokes evenly between pizzas and sprinkle each with 2 tablespoons Parmesan cheese. Return to oven until crusty and golden, 10 to 15 minutes more. Serve immediately.
5. Pizza Dough:
6. 4 cups flour, "00" if available, otherwise, all-purpose flour, plus more for coating bowl
7. 3/4 ounce fresh yeast
8. 3/4 cup warm water
9. 2 teaspoons coarse salt
10. 1/4 cup extra-virgin olive oil, plus 1/4 cup more for pans
11. Measure the flour onto a clean work surface and make a well in the center. Dissolve the yeast in a bowl with 3/4 cup lukewarm water. Place the salt, yeast and olive oil in the well, and with the help of a fork, incorporate the flour into them. Add more lukewarm water as needed to make a dough that is homogenous and elastic.
12. Dust a large bowl with flour. Place the dough in the bowl. Cover with plastic wrap and set it in a warm place to rise until doubled in size, about 2 hours.
13. Oil 2 (12-inch) pizza pans each with 2 tablespoons. On a lightly floured surface, knead dough until very smooth. Divide dough in half. Using a rolling pin, roll each half, 1 at a time. Transfer dough to prepared pans. Stretch dough with your hands to form rounds 1/4-inch thick.
14. Yield: enough for 2 (12-inch) pizzas