By: Revanche

Finally Friday: Homemade pizzas

February 23, 2018

This recipe is the one that started it all, we’ve been on a bit of a pizza kick here lately.

Cheesy Artichoke Pizza (adapted from here)

Ingredients

1-2 tablespoons olive oil
1/4 teaspoon garlic powder
1 16-ounce ball store-bought pizza dough, at room temperature*
1 14-ounce can artichoke hearts, drained and chopped
1/3 cup mayonnaise
1 cup shredded mozzarella
1/2 cup grated Parmesan
1 teaspoon soy or Worcestershire sauce

Additions: half a cup of cubed Spam or 1/4 cup of cubed proscuitto, 1 bunch of fresh spinach (too much, half a bunch is better)

Directions

Heat oven to 475°F.

In a small bowl, mix together olive oil and garlic powder. Brush a thin coat of oil mixture onto a 17-by-12-inch rimmed cookie sheet.

Drop dough in the middle of the sheet, press out toward the edges to the flatten the dough so it spreads as close as possible to all four corners and then brush crust with the remaining olive oil.

In a medium bowl, mix together remaining ingredients. Spread artichoke mixture into a thin layer over your crust. Bake for 15 minutes until cheese is bubbly and crust is golden.

* I’ve been making my own pizza crust

Simple pizza crust

Ingredients

2 cups flour
1 tablespoon yeast (I’ve also substituted baking soda in a pinch)
1⁄4 teaspoon salt
1 tablespoon sugar
2⁄3 cup lukewarm water (plus an additional 2 tbsp)

Additions: 1 tsp of onion powder, 1 tsp of garlic powder

Directions

Mix 1st cup of flour with all other ingredients. Gradually add 2nd cup of flour until it forms a ball. Use your hands to form and knead the dough.

Let the dough rest 10-15 minutes in a bowl covered with a dish towel or saran to keep it warm.

Spread out onto greased pizza pan and add toppings.

*****

My next pizza needs to be Hawaiian – we just have to find a reasonable approximation of Canadian bacon 🙂

:: What’s your favorite pizza topping? How experimental would you get?

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