• Hi, I am the owner and main administrator of Styleforum. If you find the forum useful and fun, please help support it by buying through the posted links on the forum. Our main, very popular sales thread, where the latest and best sales are listed, are posted HERE

    Purchases made through some of our links earns a commission for the forum and allows us to do the work of maintaining and improving it. Finally, thanks for being a part of this community. We realize that there are many choices today on the internet, and we have all of you to thank for making Styleforum the foremost destination for discussions of menswear.
  • This site contains affiliate links for which Styleforum may be compensated.
  • LuxeSwap Auctions will be ending soon!

    LuxeSwap is the original consignor for Styleforum, and has weekly auctions that show the diversity of our community, with hundreds lof starting at $0.99 every week, ending starting at 5:30 Eastern Time. Please take the time to check them out here. You may find something that fits your wardrobe exactly

    Good luck!.

  • STYLE. COMMUNITY. GREAT CLOTHING.

    Bored of counting likes on social networks? At Styleforum, you’ll find rousing discussions that go beyond strings of emojis.

    Click Here to join Styleforum's thousands of style enthusiasts today!

    Styleforum is supported in part by commission earning affiliate links sitewide. Please support us by using them. You may learn more here.

Max's Insane Artichoke Pizza

mgm9128

Distinguished Member
Joined
Jun 20, 2011
Messages
7,615
Reaction score
3,441
Not sure why I never shared this recipe of mine. It's a fantastic pizza, utilizing store bought "dough", and definitely worth making (although a costly recipe, all in at about $100 in total, just for vegetables!) Thanks, Mr. Biden..



First step is obviously the base. For that, I use "Ugly's" gluten free pizza crust. It bakes nicely crisp, and, in all honesty, you wouldn't know it was gluten free by the taste, it just digests better than normal pizza. Still, you can make this recipe with regular dough.
tempImageX7NLfE.png





Next up are the toppings. Here we have 4 artichokes, peeled, de-choked, and sliced about 1/4" thin, half a sweet onion, sliced thin, then the garnish of a whole head of basil (the largest leaves picked whole and the rest chopped), 3 cloves of minced garlic, 3 minced anchovies (key ingredient), 3 finely sliced spring onions, 1 tablespoon of chopped thyme, and about 12 olives, sliced in half.
tempImageHMmoge.png
tempImageCwYSO4.png



Sauté the artichokes in olive oil on high heat until beginning to brown. Add a splash of white wine and reduce, then a ladle of chicken stock and cook until tender. Remove from the pan, add more olive oil, the sliced onions and cook until translucent and tender. IF there is one thing that truly pisses me off in the kitchen, it's the texture of undercooked onions, so add a ladle of chicken stock or water to the onions to cook them until they are meltingly tender. Add garlic, anchovy, thyme, and cook for 1 minute, then add back the artichokes and mix.
tempImageqk7jMq.png




Next up is spinach. You need roughly 1 1/4 pound of it for a 12" pizza. Steam until wilted, then wrap in a dish towel and wring out all the water. This takes some elbow grease, but it's important to get all the water out now, or else you will be drinking it off your pizza later. Chop it finely and mix it with the chopped basil, a drizzle of olive oil and some salt.

tempImageQa9qYH.png
tempImage78Jh0G.png




Now to assemble the pizza. You need a pizza pan that has large perforations so the dough will brown and crisp in a conventional home oven. Start by brushing the dough with olive oil, then layering the spinach mixture evenly, and topping with one bag of shredded, low-moisture mozzarella cheese (the good stuff), and a healthy grating of parmesan cheese over that. Next, add the artichokes, then the basil, olives, spring onion, and shavings of parmesan cheese.
tempImageqrNSCM.png

tempImage6BcA0S.png




Crank your oven up to the highest it goes and bake for 8 minutes.
tempImageTSdpp4.png
tempImageqRirDV.png
tempImageEbMYjA.png

Please enjoy! :)
 
Last edited:

Featured Sponsor

Do You Have a Signature Fragrance?

  • Yes, I have a signature fragrance I wear every day

  • Yes, I have a signature fragrance but I don't wear it daily

  • No, I have several fragrances and rotate through them

  • I don't wear fragrance


Results are only viewable after voting.

Forum statistics

Threads
508,723
Messages
10,604,251
Members
224,710
Latest member
junglemike
Top