ARTICHOKE, TOMATO AND THREE CHEESE PIZZA 12 ounces (about 4 large) Roma tomatoes, seeded and chopped 1/2 teaspoon salt, divided 1/2 cup ricotta cheese 1/2 cup coarsely grated Asiago cheese, divided 2 tablespoons chopped fresh basil or 1 tablespoon dried 1/4 teaspoon freshly ground pepper 1 pound pizza dough, thawed if frozen 2 teaspoons basil flavored olive oil or unflavored olive oil, divided 1 cup mozzarella cheese, cut in small cubes 1 jar (6 ounces) marinated artichoke hearts, drained

In a stainless steel strainer, combine the chopped tomatoes and 1/4 teaspoon salt. Set aside 30 minutes to drain excess liquid.

Preheat oven to 425°F.

In a small size bowl stir together ricotta, 1/4 cup Asiago, basil, remaining 1/4 teaspoon salt, and pepper.

Roll out or stretch pizza dough to fit a 12-inch pizza pan. Drizzle 1 teaspoon basil oil over the dough and evenly spread with the ricotta mixture. Scatter 1/2 the tomatoes and 1/2 the mozzarella over the ricotta. Arrange the artichoke hearts on the pizza and scatter with the remaining tomatoes and mozzarella. Drizzle with the remaining teaspoon basil oil.

Bake pizza 15 minutes. Sprinkle with remaining 1/4 cup Asiago and return to oven for 5-10 minutes until crust is golden brown and cheese is melted.

Makes 1 12-inch pizza (8 slices).

[America's Dairy Farmers]