Pizza Vesuvio

A pizza pie that doesn't skimp on the toppings–bellissimo!


  • ½ cup frozen artichoke hearts, thawed, sliced
  • extra-virgin olive oil
  • salt and freshly ground pepper
  • ½ pound pizza dough
  • all-purpose flour, for dusting
  • ½ cup fresh ricotta
  • ¾ pound fresh mozzarella, cut into 1-inch cubes
  • 2 ounces sliced baked ham, cut into 1-inch strips
  • 2 ounces salami, cut into 1-inch strips
  • ½ tsp dried oregano
  • ¼ cup plus 2 tbsp marinara sauce
  • 2 large cremini mushrooms, sliced ¼ inch thick
  • 4 pitted olives, sliced ¼ inch thick
  • 1 bottle of Cupcake Vineyards Cabernet Sauvignon


  1. Preheat the oven to 500°F. Set a pizza stone in the oven and let the stone heat for 30 minutes.
  2. In a bowl, drizzle the artichoke hearts with oil and season with salt and pepper.
  3. On a floured surface, roll the pizza dough out to a 12-inch round, about ⅛ inch thick. Roll the edge on half of the pizza 1⁄16 inch thick.
  4. Flour a pizza peel. Transfer the dough to the peel and brush with oil.
  5. Top the thinner side of the dough with half of the artichokes, ricotta, mozzarella, ham and salami, 3 inches from the edge.
  6. Sprinkle with half of the oregano and drizzle with 2 tablespoons of the marinara.
  7. Lift the 3-inch edge of dough over the filling and press to seal in the center of the round.
  8. Spread the remaining ¼ cup of marinara over the dough, leaving a ½ -inch border. Arrange the remaining artichoke hearts, mozzarella, ham and salami over the marinara.
  9. Spoon small dollops of ricotta over the toppings, then scatter the mushrooms and olives on top.
  10. Sprinkle with the remaining oregano.
  11. Slide the pizza onto the hot stone and bake for 8 to 10 minutes, until crisp and bubbling.
  12. Add tomatoes, chicken, mushrooms or anything you desire for more flavor!
  13. Cut into wedges and serve paired with Cupcake Cabernet Sauvignon!
Pizza Vesuvio