White Pizza with Artichokes, Rosemary, and Olives

4 T. olive oil [divided]
All-purpose flour, for the work surface
1 lb. pizza dough, at room temperature
8 oz. ricotta
8 oz. marinated artichoke hearts, drained and quartered
1/3 c. pitted green olives, halved
1/2 small red onion, thinly sliced
1/2 c. grated Parmesan cheese (about 2 oz.)
1 T. fresh rosemary leaves
Kosher salt and black pepper
4 c. mixed greens
1 T. fresh lemon juice

Heat oven to 425 degrees.  Brush 2 large baking sheets with 2 T. of the oil. On a lightly floured surface, shape the dough into 4 8-inch rounds. Place on the prepared baking sheets.

Dividing evenly, top the dough rounds with the ricotta, artichokes, olives, onion, Parmesan, rosemary, and 1/4 t. pepper.

Bake the pizzas, rotating the baking sheets halfway through, until the crust is golden brown, 18-22 minutes.

Meanwhile, in a large bowl, toss the greens with the lemon juice, the remaining 2 T. oil, and 1/4 t. each salt and pepper. Serve the pizzas with the salad.

Serves 4.

From Real Simple, April 2013, p. 226.