Ingredient

• 1 pound pizza dough
• Cornmeal, for the baking sheet
• 1 cup shredded low-moisture part-skim mozzarella cheese
• ½ cup shredded Asiago cheese
• ½ cup shredded pecorino cheese, use the large holes of a box grater
• ⅔ cup pizza sauce
• ½ small red onion, thinly sliced
• 2 jarred roasted red peppers, drained, patted dry, and thinly sliced
• 1 (14-ounce) can artichoke hearts, drained, patted dry, and quartered or coarsely chopped
• 1 jalapeño pepper, thinly sliced, optional
• Extra-virgin olive oil, for drizzling
• Red pepper flakes, optional
• Fresh basil leaves

Direction

1. Prepare the pizza dough according to this recipe, or if using store-bought dough, let it sit at room temperature for 1 hour before stretching.
2. Preheat the oven to 500°F (or as high as your oven goes). Sprinkle a little cornmeal in the center of a large baking sheet. Place the dough on the baking sheet and stretch it into a large oval.
3. In a small bowl, mix together the mozzarella, Asiago, and pecorino cheeses.
4. Spread the sauce evenly onto the dough. Top with the cheese mixture, the onions, red peppers, artichokes, and jalapeño, if using. Drizzle with olive oil and bake for 10 to 13 minutes, or until the crust is browned around the edges and the cheese and toppings are lightly browned. The timing will depend on the heat of your oven.
5. Remove the pizza from the oven, sprinkle with red pepper flakes, if desired, and top with fresh basil leaves. Slice and serve.