Sunday, July 11, 2010

Artichoke Pizza Turned Into an Edible Work of Art!

I finally did it!
I made a pizza that tasted great, and looked great and the best part.......crunchy crust...not too thin & not too thick!
Here's my recipe!
It is a tweaked variation of a Stonewall Kitchen Recipe,
so I shall name it
Liz's Artichoke Pizza
Olive Oil
Stoneground Whole Wheat Flour
1 pound pizza dough (I used Stop & shop)
1/2 jar SK Artichoke & Caper Relish
1/3 cup oil packed sun-dried tomatoes, sliced
1/4 cup chopped red pepper
1 small jar sliced black olives
1/4 cup red onion, sliced
3 oz. Feta Cheese, crumbled (I used the fat free)
4 oz mozzarella cheese, shredded.
1/2 can of quartered artichoke hearts (drain well, pat dry)
sliced grilled chicken (optional)
coarse ground black pepper
Note: You may buy 2 pounds of dough to make two pizzas, as all the ingredients that you'll need to purchase will make 2 pizzas and then some....
Preheat oven to 500 degrees.
Lightly oil pizza pan or stone (do not use a coated non-stick pan).
Roll or pat dough on oiled pan til almost the size needed, then place oiled side onto a surface sprinkled with 1/4 cup of the flour, and finish stretching the dough 'til the desired size. Gently place, flour side down, on pizza pan. Brush the crust edge lightly with olive oil.
Spread the Artichoke & Caper Relish over the dough.
Sprinkle the remaining ingredients in given order, ending with the grilled chicken pieces if desired.
Place pan on middle rack for about 5 to 7 minutes,
then move to upper rack for remaining 9 to 12 minutes.
Watch carefully during last 5 minutes.
Pizza is done when the crust is crispy and the cheese is melted.
Slice and serve...
and I do apologize if you don't hear anything
from your family or guests for a few minutes....
They will be too busy enjoying their pizza
to tell you how amazing it is!

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