Guest guest Posted May 16, 2000 Report Share Posted May 16, 2000 <?xml version= " 1.0 " standalone= " yes " encoding= " ISO-8859-1 " ?> <!DOCTYPE mx2 SYSTEM " mx2.dtd " > <mx2 source= " MasterCook 5.0 " date= " May 16, 2000 " > <Summ> <Nam> Artichoke Pizza </Nam></Summ> <RcpE name= " Artichoke Pizza " author= " Pino Luongo " > <RTxt> <![CDATA[ * 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 ]]> </RTxt> <Serv qty= " 4 " /> <PrpT elapsed= " 0:00 " /> <CatS> <CatT> Pizzas </CatT> </CatS> <IngR name= " extra virgin olive oil " unit= " cup " qty= " 1/4 " > <IPrp> plus more for pans </IPrp> </IngR> <IngR name= " baby artichokes " qty= " 10 " > <IPrp> trimmed and quartered </IPrp> </IngR> <IngR name= " shallot " unit= " small " qty= " 1 " > <IPrp> finely chopped </IPrp> </IngR> <IngR name= " dry white wine " unit= " cup " qty= " 1/2 " ></IngR> <IngR name= " marjoram leaves " unit= " teaspoons " qty= " 2 " > <INtI> 875 </INtI> </IngR> <IngR name= " coarse salt " ></IngR> <IngR name= " freshly ground black pepper " ></IngR> <IngR name= " Pizza Dough " code= " R " ></IngR> <IngR name= " fresh mozzarella " unit= " ounces " qty= " 6 " > <IPrp> cut in 1/2-inch cubes </IPrp> </IngR> <IngR name= " freshly grated Parmesan cheese " unit= " cup " qty= " 1/4 " > <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> <AltS label= " Formatted by " source= " Lindell Martin on May 16, 2000 " /> <CpyR> Pino Luongo </CpyR> </RcpE> <RcpE name= " Pizza Dough " author= " Pino Luongo " > <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> <Serv qty= " 0 " /> <PrpT elapsed= " 0:00 " /> <CatS> <CatT> Pizzas </CatT> </CatS> <IngR name= " flour " unit= " cups " qty= " 4 " > <IPrp> (“00” if available; otherwise, all-purpose flour), plus more for coating bowl </IPrp> </IngR> <IngR name= " fresh yeast " unit= " ounce " qty= " 3/4 " ></IngR> <IngR name= " coarse salt " unit= " teaspoons " qty= " 2 " ></IngR> <IngR name= " extra virgin olive oil " unit= " cup " qty= " 1/4 " ></IngR> <IngR name= " extra virgin olive oil " unit= " cup " qty= " 1/4 " > <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> <AltS label= " Formatted by " source= " Lindell Martin on May 16, 2000 " /> <CpyR> Pino Luongo </CpyR> </RcpE></mx2> Quote Link to comment Share on other sites More sharing options...
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