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Artichoke Rosemary Pizza

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The Naptime Chef
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main-dish nut free vegetarian easter lunch


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1 8oz. ball store-bought pizza dough

1 9oz. package frozen artichoke hearts, thawed and chopped into bite size pieces

1 ½c. freshly grated fontina

¾ c. fresh ricotta

1 t. fresh rosemary, chopped

2 T. olive oil, or a flavored olive oil of your choice

cornmeal for baking

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