VCE: Pizza with Sauteed Artichoke Heart and Fontina

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* Exported from MasterCook *

 

Pizza with Sauteed Artichoke Heart and Fontina

 

Recipe By :Deborah Madison

Serving Size : 0 Preparation Time :0:00

Categories : Tarts,Pies,Turnovers, & Pizzas

 

Amount Measure Ingredient -- Preparation Method

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1 large artichoke -- trimmed, the heart thinly sliced

3 tablespoons olive oil

Juice of 1/2 lemon

Salt and freshly milled pepper or red

pepper flakes

1/4 recipe Pizza Dough

2 tablespoons tomato paste

1/3 cup grated Fontina

2 teaspoons capers -- rinsed

2 tablespoons freshly grated Parmesan

2 teaspoons chopped parsley

 

Preheat the oven to 500F.

 

In a medium skillet over high heat, saute the artichoke heart in 2

tablespoons olive oil until tender and browned, 10-12 minutes. Squeeze

lemon juice over the artichokes and season with salt and pepper.

 

Roll or stretch the dough into a 10-inch circle, set it on a floured peel or

pizza pan, and let it rest for 10 minutes. Dilute the tomato paste with the

remaining oil and spread it over the dough. Lay the artichokes on top, then

add the cheese and capers. Bake for 6 minutes, add the Parmesan, and bake

for 2 minutes more. Remove, scatter the parsley over the top, and season

with pepper or a pinch of red pepper flakes.

 

Description:

" Prepare the artichoke before you make the pizza. "

Source:

" Vegetarian Cooking for Everyone "

S(Formatted by):

" KETS on 9/20/01 "

Yield:

" 1 10-inch pizza "

 

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Per Serving (excluding unknown items): 1090 Calories; 63g Fat (51.2%

calories from fat); 31g Protein; 104g Carbohydrate; 13g Dietary Fiber; 50mg

Cholesterol; 1712mg Sodium. Exchanges: 5 1/2 Grain(Starch); 2 Lean Meat; 4

Vegetable; 11 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 797 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Pizza Dough

 

Recipe By :Vegetarian Cooking for Everyone, Deborah Madison, page 506

Serving Size : 1 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

1 1/2 cups warm water

2 teaspoons active dry yeast

2 tablespoons extra virgin olive oil

1 1/2 teaspoons salt

1/2 cup whole-wheat flour -- to taste, up to 1

3 cups flour -- up to 3 1/2

 

MAKES ENOUGH DOUGH FOR EIGHT 6-INCH PIZZAS, FOUR 10-INCH PIZZAS, OR TWO

14-INCH PIZZAS

 

There's nothing complicated about pizza dough. It's simply a bread dough

that includes some olive oil, like the focaccia dough.

 

Pour 1/2 cup of the water into a mixing bowl, stir in the yeast, and set

aside until foamy, about 10 minutes. Add the remaining water, olive oil,

and salt, then beat in the whole wheat flour followed by enough white flour

to form a shaggy dough. Turn it out onto the counter and knead until

smooth, adding more flour as needed to keep it from sticking. For a crisp,

light crust, pizza dough should be on the moist side, which means it will be

slightly tacky.

 

Put the dough into an oiled bowl, turn it once to coat, then cover with a

towel and set aside to rise until doubled in size, 40 to 60 minutes. Turn

the dough onto the counter and divide into the number of pizzas you want.

Shape each piece into a ball, set on a lightly floured counter, cover with a

towel, and let rise for another 20 to 30 minutes.

 

Shaping the Dough. Taking one ball at a time, flatten it into a disk,

pushing it outward with your palm. Working from the middle, push the dough

out with your fingers until it's about 1/4 inch thick and fairly even,

thickening slightly at the edge. Or roll the dough into a circle, then push

up the sides to make a slight rim. Dust the peel or pan with semolina, fine

cornmeal, or flour, set the dough on top, cover with a towel, and let it

rest for 10 or 15 minutes before you add the toppings.

 

S(Mailing Lists):

" Mary Beth Abarbanel [mbinparis] on September 16,

2001 "

 

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Per Serving (excluding unknown items): 1831 Calories; 32g Fat (15.9%

calories from fat); 50g Protein; 333g Carbohydrate; 20g Dietary Fiber; 0mg

Cholesterol; 3223mg Sodium. Exchanges: 22 Grain(Starch); 1/2 Lean Meat; 5

1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0