Artichoke Pizza

May 23, 2000

Hi all! Anyone have any non- tomato veggie pizza recipes? I've never made pizza

at home.. The boyfriend wants me to try this week... This one below looks yummy-

but he's not crazy about artichokes ( i love em!)

even if someone has basic advice on where to begin- what brands of dough to look

for, or how to make the dough.. anykind of help is appreciated!

Thanks!

jamie

lindell on 05/16/2000 12:27:39 PM

veg-recipes

cc: (bcc: Jamie Orozco/SHI)

Artichoke Pizza

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Artichoke Pizza

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* Exported from MasterCook *

Artichoke Pizza

Recipe By :Pino Luongo

Serving Size : 4 Preparation Time :0:00

Categories : Pizzas

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup extra virgin olive oil -- plus more for pans

10 baby artichokes -- trimmed and quartere

1 small shallot -- finely chopped

1/2 cup dry white wine

2 teaspoons marjoram leaves

coarse salt

freshly ground black pepper

Pizza Dough

6 ounces fresh mozzarella -- cut in 1/2-inch cube

1/4 cup freshly grated Parmesan cheese

Heat oven to 500?. Lightly oil two 14-inch pizza pans. Set aside.

In a medium skillet, heat 1/4 cup oil over high heat. Add artichokes, and cook,

stirring, for about 1 minute. Add shallot, and cook, stirring, 1 minute more.

Add wine and 1/2 cup water. Bring to a boil. Cover, and lower heat to simmer.

Cook until tender when pierced with the tip of a knife, 8 to 9 minutes. Add

marjoram, and stir to combine. Season with salt and pepper. Set aside.

Divide dough in half. Cover one half with plastic wrap while working with the

other. Working on a lightly floured surface, use fingers to flatten and stretch

half the dough into a rough 8-inch circle. Transfer to one of the prepared pans

or onto a pizza peel. Continue pressing dough outward until it fits just inside

rim of pan or reaches almost to the edge of the stone. Dough should be less than

1/4 inch thick. Drizzle with olive oil. Repeat with remaining dough.

Sprinkle each round with half the mozzarella. Transfer to oven, and bake for 10

minutes. Remove from oven. Divide artichokes evenly between pizzas, and sprinkle

each with 2 tablespoons Parmesan. Return to oven until crusty and golden, 10 to

15 minutes more. Serve immediately.

Source:

" Martha Stewart Living Television "

S(Formatted by):

" Lindell Martin on May 16, 2000 "

Copyright:

" Pino Luongo "

- - - - - - - - - - - - - - - - - - -

Per serving: 858 Calories (kcal); 43g Total Fat; (46% calories from fat); 15g

Protein; 96g Carbohydrate; 4mg Cholesterol; 1038mg Sodium

Food Exchanges: 6 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat;

0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 875 0 0 0 0 3562

]]>

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<CatS>

<CatT>

Pizzas

</CatT>

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<IPrp>

plus more for pans

</IPrp>

</IngR>

<IPrp>

trimmed and quartered

</IPrp>

</IngR>

<IPrp>

finely chopped

</IPrp>

</IngR>

<INtI>

875

</INtI>

</IngR>

<IPrp>

cut in 1/2-inch cubes

</IPrp>

</IngR>

<INtI>

3562

</INtI>

</IngR>

<DirS>

<DirT>

Heat oven to 500?. Lightly oil two 14-inch pizza pans. Set aside.

</DirT>

<DirT>

In a medium skillet, heat 1/4 cup oil over high heat. Add artichokes, and cook,

stirring, for about 1 minute. Add shallot, and cook, stirring, 1 minute more.

Add wine and 1/2 cup water. Bring to a boil. Cover, and lower heat to simmer.

Cook until tender when pierced with the tip of a knife, 8 to 9 minutes. Add

marjoram, and stir to combine. Season with salt and pepper. Set aside.

</DirT>

<DirT>

Divide dough in half. Cover one half with plastic wrap while working with the

other. Working on a lightly floured surface, use fingers to flatten and stretch

half the dough into a rough 8-inch circle. Transfer to one of the prepared pans

or onto a pizza peel. Continue pressing dough outward until it fits just inside

rim of pan or reaches almost to the edge of the stone. Dough should be less than

1/4 inch thick. Drizzle with olive oil. Repeat with remaining dough.

</DirT>

<DirT>

Sprinkle each round with half the mozzarella. Transfer to oven, and bake for 10

minutes. Remove from oven. Divide artichokes evenly between pizzas, and sprinkle

each with 2 tablespoons Parmesan. Return to oven until crusty and golden, 10 to

15 minutes more. Serve immediately.

</DirT>

</DirS>

<Srce>

Martha Stewart Living Television

</Srce>

<CpyR>

Pino Luongo

</CpyR>

</RcpE>

<RTxt>

<![CDATA[

* Exported from MasterCook *

Pizza Dough

Recipe By :Pino Luongo

Serving Size : 0 Preparation Time :0:00

Categories : Pizzas

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 cups flour -- (?00? if available;

3/4 ounce fresh yeast

2 teaspoons coarse salt

1/4 cup extra virgin olive oil

1/4 cup extra virgin olive oil -- for the pans

Measure flour onto a clean work surface, and make a well in the center. Dissolve

yeast in a bowl with 3/4 cup lukewarm water. Place salt, yeast, and olive oil in

the well, and with the help of a fork, incorporate the flour into them. Add more

lukewarm water as needed to make a dough that is homogeneous and elastic.

Dust a large bowl with flour. Place the dough in the bowl. Cover the bowl with

plastic wrap, and set it in a warm place until the dough has doubled in size,

about 2 hours.

Oil two 12-inch pizza pans with 2 tablespoons olive oil for each. On a lightly

floured surface, knead dough until very smooth. Divide dough in half. Using a

rolling pin, roll each half, one at a time. Transfer dough to prepared pans.

Stretch dough with your hands to form rounds 1/4 inch thick. You can also form

the pizza on a pizza peel and bake it on a preheated pizza stone.

Source:

" Martha Stewart Living Television "

S(Formatted by):

" Lindell Martin on May 16, 2000 "

Copyright:

" Pino Luongo "

- - - - - - - - - - - - - - - - - - -

Per serving: 2775 Calories (kcal); 113g Total Fat; (36% calories from fat); 52g

Protein; 382g Carbohydrate; 0mg Cholesterol; 3770mg Sodium

Food Exchanges: 25 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 21 1/2 Fat;

0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0

]]>

</RTxt>

<CatS>

<CatT>

Pizzas

</CatT>

</CatS>

<IPrp>

(?00? if available; otherwise, all-purpose flour), plus more for coating bowl

</IPrp>

</IngR>

<IPrp>

for the pans

</IPrp>

</IngR>

<DirS>

<DirT>

Measure flour onto a clean work surface, and make a well in the center. Dissolve

yeast in a bowl with 3/4 cup lukewarm water. Place salt, yeast, and olive oil in

the well, and with the help of a fork, incorporate the flour into them. Add more

lukewarm water as needed to make a dough that is homogeneous and elastic.

</DirT>

<DirT>

Dust a large bowl with flour. Place the dough in the bowl. Cover the bowl with

plastic wrap, and set it in a warm place until the dough has doubled in size,

about 2 hours.

</DirT>

<DirT>

Oil two 12-inch pizza pans with 2 tablespoons olive oil for each. On a lightly

floured surface, knead dough until very smooth. Divide dough in half. Using a

rolling pin, roll each half, one at a time. Transfer dough to prepared pans.

Stretch dough with your hands to form rounds 1/4 inch thick. You can also form

the pizza on a pizza peel and bake it on a preheated pizza stone.

</DirT>

</DirS>

<Srce>

Martha Stewart Living Television

</Srce>

<CpyR>

Pino Luongo

</CpyR>

</RcpE></mx2>

------

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June 19, 2006

This is always a hit at gatherings.

Artichoke Pizza.

2 - 8 oz. cans refrigerated Pillsbury Crescent Dinner Rolls

3/4 c. shredded Mozzarella Cheese

3/4 c. Parmasean cheese, shredded

1 - 14 oz. can Artichoke Hearts, packed in water. Drain and finely chopped.

1 - 4 oz. can chopped green chilies

1/2 c. chopped bell pepper, finely chopped

Unroll dough into rectangles and press onto the bottom and sides of a jelly

roll pan. Bake at 375 degrees for 10 minutes. Combine remaining

ingredients, mix well. Spread over the crust. Bake at 375 degrees for 15

minutes or until cheese is melted. Let stand 5 minutes before serving. Cut

with a pizza cutter into square pieces. Garnish with thin red and green

pepper rings if desired.

Enjoy,

Judy

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