Artichoke and Leek Stuffed Pizza

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* Exported from MasterCook *

 

Artichoke and Leek Stuffed Pizza

 

Recipe By :Andrea Chesman

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

1 recipe Basic Pizza Dough

8 canned or frozen and defrosted artichoke

hearts -- quartered

2 medium leeks -- white and tender green parts only, sliced

1 medium zucchini -- cut into matchsticks

1 medium red bell pepper -- cut into matchsticks

4 tablespoons extra virgin olive oil

Salt and freshly ground black

1 pound ricotta cheese -- (about 2 cups)

2 large eggs -- lightly beaten

8 ounces mozzarella cheese -- grated (about 2 cups)

1/2 cup freshly grated Parmesan cheese

1/2 cup coarsely chopped fresh basil leaves

3 garlic cloves -- minced

 

Why stuff a pizza? When you want to emphasize the filling above the other

components, a stuffed pizza is perfect. Roasted artichokes and leeks folded into

a creamy, garlicky ricotta cheese mixture make the filling memorable. Plus, this

impressive-looking pizza holds up well on a buffet table and transports easily

to a potluck.

 

Prepare the dough and set aside in a warm, draft-free place to rise for about 1

hour, until doubled in bulk.

 

Preheat the even to 425F. Lightly oil a large shallow roasting or half sheet

pan.

 

In a large bowl, combine the artichokes, leeks, zucchini, and bell pepper. Add 3

tablespoons of the oil and salt and pepper to faster Toss to coat. Arrange in a

shallow (preferably single) laver in the pan. Do not wash the bowl.

 

Roast for about 30 minutes, until the vegetables are tender and lightly browned,

stirring or shaking the pan occasionally for even cooking.

 

While the vegetables roast, combine the ricotta and eggs in the large bowl and

mix. Add the mozzarella, 1/4 cup of the Parmesan, the basil, and garlic. Mix

well.

 

When the vegetables are done, remove from the oven and increase the temperature

to 500F. Add the roasted vegetables to the cheese mixture and mix well. Taste

and adjust the seasonings.

 

Lightly oil a 14-inch round pizza pan. Divide the dough into two balls. Stretch

one ball to fit the pan. Spread the filling over the dough, leaving, a 1/8-Inch

border around the edge. Stretch the other ball of dough to make a circle about

14 inches in diameter and place it over the filling. Pinch together the top and

bottom crusts. Brush with the remaining 1 tablespoon oil and sprinkle with the

remaining 1/4 cup Parmesan.

 

Bake on the middle rack for about 15 minutes, until the crust is golden.

 

Let the pizza stand for at least 10 minutes.

 

Cut into wedges and serve warm or at room temperature.

 

 

 

Source:

" The Roasted Vegetable "

Copyright:

" 2002 Andrea Chesman "

 

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Per Serving (excluding unknown items): 447 Calories; 37g Fat (72.8% calories

from fat); 20g Protein; 11g Carbohydrate; 2g Dietary Fiber; 134mg Cholesterol;

1315mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 5

1/2 Fat.

 

 

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

 

 

* Exported from MasterCook *

 

Basic Pizza Dough

 

Recipe By :Andrea Chesman

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

3 3/4 cups unbleached all-purpose flour -- (3 3/4 to 4)

1 tablespoon salt

1 1/2 cups warm water -- (110 to 115F)

1 packet active dry yeast -- (1/4-ounce) or 1 tablespoon

3 tablespoons olive oil

 

Makes two 10- or 12-inch round or rectangular pizzas

 

In a food processor fitted with a dough hook or in a large bowl, combine the

flour and salt. Measure the warm water into a glass measure, add the yeast, and

stir until foamy. Stir in the oil.

 

Pour the water mixture into the food processor with the motor running and

process until the dough forms into a ball. Continue processing for 1 minute to

knead the dough. Alternatively, add the yeast mixture to the bowl and stir until

the dough comes together into a ball. Turn out onto a lightly floured surface

and knead until the dough is springy and elastic, about 5 minutes. The dough

should be firm and just slightly sticky-not dry.

 

Place the dough in an oiled bowl, turning the ball to coat it with oil. Cover

and let rise in a warm, draft-free place for about 1 hour, until doubled in

bulk.

 

Divide the dough into two balls. Brush two baking sheets or pizza pans with oil.

Stretch one ball of dough to fit each pan. The dough is now ready for topping

with sauce and vegetables.

 

 

Source:

" The Roasted Vegetable "

Copyright:

" 2002 Andrea Chesman "

 

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

 

Per Serving (excluding unknown items): 379 Calories; 41g Fat (94.5% calories

from fat); 3g Protein; 3g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;

6409mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 8 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0