mgm9128
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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.
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.
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.
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.
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.
Crank your oven up to the highest it goes and bake for 8 minutes.
Please enjoy!
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.
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.
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.
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.
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.
Crank your oven up to the highest it goes and bake for 8 minutes.
Please enjoy!
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