Wednesday, March 14, 2012

Artichoke Pizza

This is a guest post by Elana Birnbaum

Pizza is one of those foods that nearly everyone loves. There are so many varieties from deep dishes to fun toppings that you’re bound to find a pie that best serves your taste pallet. Plain cheese and pepperoni are delicious go-to options that are most frequently made and purchased, but why not think outside of the pizza box? Trying new toppings can be a culinary adventure, and so can making your own pizza from scratch. This flavorful recipe for Swiss Artichoke and Ham Pizza is a great place to start that won’t let you down. To create this palatable pie, you will need 2-1/2 cups of all-purpose flour, 1 envelope (2-1/4 tsp.) of fast-acting dry yeast, 1 Tbsp. of dried oregano, 1 tsp. of salt, 1 tsp. of garlic powder, 1 cup of warm water (120°F) and 2 Tbsp. of olive oil for your dough. To top the pie, you will need 1 can (14 oz.) of artichoke hearts, drained and cut into quarters , 1 cup (6 oz.) of diced cooked ham, 1 can (2-1/4 oz.) of sliced black olives, drained, 2 cups (8 oz.) of shredded Swiss Cheese and 1 cup (4 oz.) of shredded Parmesan Cheese.

Consider making this pie with a friend, date, or your children, making homemade pizza can be a fun activity. To prepare the pie, begin by combining flour, yeast, oregano, salt and garlic powder in a food processor fitted with a steel blade and pulse once to blend the ingredients. Next, add your warm water and oil and process for 30 seconds. Let this mixture stand for 20 minutes. After the dough has settled, press it evenly over the bottom and up the sides of a lightly greased 14-inch pizza pan. Bake your dough in a preheated 425°F oven for 10 minutes. Then, arrange your artichoke hearts, ham and olives over your partially baked crust and sprinkle with the Swiss and Parmesan cheeses. Put your pizza back in the oven and bake for about 18 minutes or until the cheese is melted and golden brown. Finally, take out your pie, cut into slices and serve.

  © Blogger template The Professional Template by 2008

Back to TOP