Thursday, January 27, 2011

Artichoke Pizza



So I asked for a pizza stone for Christmas from my dad. And I got one...and 2 boxes of dough mix, about four jars of gourmet pizza sauce from Williams Sonoma, a pizza peel, and 2 pizza cook books with pictures on every page (the best kind).

For my first attempt I wasn't quite daring enough to mix up my own dough. That requires measuring most likely (even with a mix) and lord knows I'm not good at that. I bought the Pillsbury thin crust in a can. It will now be a fridge staple for me.

Keys to Pizza at home:

* Heat the Stone at 500 degrees for 15-20 before if you want crunchy crust
* You must use parchment paper or it will stick to your peel or stone
* Cornmeal is one of your best friends
*Keep the can of dough in the fridge until the last moment. Warm = sticky = messy


My toppings: chopped artichokes hearts (from the jar, drained), grape tomatoes, carmelized onions, and of course cheese.




1. Carmelize Onions. (good time to heat pizza stone) Thinly slice. heat 1 Tbsp olive oil in skillet on med-hi heat. add onions and 1 Tbsp of water. Cover and cook, stirring occasionally for 20 mins. Uncover and cook another 5-10 minutes until liquid is gone and golden brown. Salt and
pepper...add 1 tsp of minced garlic if you like.



2. Chop Veggies. slice grape or cherry tomatoes in half. It's ok if their skins are a little 'wrinkly' from being in the fridge...this is the best way to use them before they go bad: roasting. Drain and coarsely chop artichoke hearts (i like the ones from the jar better than the can).




3. Take oven temp down from 500 to temp instructed on your dough can. Get you pizza peel (what is that? find out here) and put a piece of parchment paper over it...then sprinkle with cornmeal. Roll out your dough and slide your pizza (parchment paper too) onto the pizza stone. Bake for 5 mins.

4. Remove from the oven by pulling the parchment paper and pizza back on your pizza peel. top with pizza sauce. This one was amazing from Williams Sonoma:




5. Top evenly with artichokes, caramelized onions, little crushed red pepper flakes, sprinkle cheese (my term for any shredded package cheese I have in my fridge), shredded Parmesan cheese, tomatoes and a little dried parsley.... in that order

6. Bake for another 8-10 minutes or until crust is golden brown and cheese is bubblin'! Slice with pizza cutter or knife.



What would I have done differently: Possibly roasting the tomatoes before. Depends on if you want a burst of tomato flavor (not roasted before) or more wilted and sweet tomato (roasting before. Also, some yummy roasted garlic cloves on top would have been superb!


6 comments:

  1. omg. this looks incredible. I would probably like the tomatoes roasted a bit more. would chicken be good to add?

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  2. Yes, definitely. I love getting those roasted chickens at the grocery store. They're so flavorful and stay juicy on the bone until you're ready to pick some pieces off! :)

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  3. Ummm yummmy! I think we registered for a pizza stone too. I'll have to save this!

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  4. Since I have two cook books worth of pizza recipes there will be many versions of this to come....

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  5. Best pizza ever!!! I cant wait for round 2!

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  6. This pizza was unreal, we put a bunch of Sirracha on top to make it extra spicy!

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