Artichoke And Leek Pizza
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Artichoke And Leek Pizza
  Artichoke    Pizza    Leeks  
Last updated 6/12/2012 1:05:03 AM. Recipe ID 29844. Report a problem with this recipe.
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      Title: Artichoke and leek pizza
 Categories: Main dish, Pizzas
      Yield: 1 Pizza
      2 md Sized artichokes or 4 small
    1/2    Lemon for preparing
      1 oz Pancetta, diced
      1 tb Olive oil preferably extra
      1    Onion, finely chopped
           Salt & freshly ground black
           -pepper, to taste
      1    Large leek, thoroughly
           -claned and sliced thinly
    3/4 lb Pizza Dough
           Semolina or cornmeal for
      2 oz Mozzarella cheese, coarsely
           -grated (2/3 cup)
      3 tb Freshly grated Parmesan
  Place a pizza stone, baking tiles or an inverted baking sheet on the
  lowest rack of a cold oven; preheat for 30 minutes to 500 degrees F
  or the highest setting.
  For each of the artichokes, peel away and discard the tough outer
  leaves, snapping them off at the base, until you reach the pale
  yellow leaves with the darker green tops. Slice off the darkest green
  top and rub the artichoke with the cut side of the lemon half.
   With a paring knife, trim the artichoke where you snapped off the
  leaves, removing any green portions. Rub with lemon. Trim the bottom
  1/4 inch off the stem and pare away the tough outer skin. With a
  melon baller or paring knife, remove the fuzzy choke from the center
  of the artichoke. Cut the heart into quarters, then cut each quarter
  into 4 pieces. Squeeze the lemon into a bowl of water and place the
  artichoke pieces into the acidulated water to keep them from turning
  Heat a skillet over the medium heat, add pacetta and cook, stirring
  until golden about 4 minutes.  Drain the pancetta on paper towels.
  Pour off fat from the skillet. Add 1 1/2 tsp. of the olive oil and
  onions to the skillet.  Cook, stirring occasionally, until the onions
  are soft but not brown, about 3 minutes. Add the drained artichoke
  pieces and stir to mix well. Add pepper and 2/3 cup water. Cover and
  cook over low heat until the artichoke pieces are tender and most of
  the liquid has cooked away, about 15 minutes.  Add leeks and stir to
  mix well. Taste and adjust seasonings, adding salt if desired. Let
  cool completely.
  Here we go with the dough again...Place dough on a lightly floured
  surface and pat into a disk.  Use a rolling pin or your hands to roll
  or stretch the dough into a circle that is 1/4 inch thick and 10 to
  12 inches in diameter.  Transfer to a semolina or cornmeal dusted
  pizza peel or inverted baking sheet. Brush the dough with a little of
  the remaining olive oil. Distribute the artichoke mixture over the
  dough. Sprinkle the cheeses over the artichoke mixture. Drizzle with
  the remaining olive oil.
  Carefully slide the pizza onto the heated pizza stone and bake for 6
  to 8 minutes, or until the bottom is crisp and browned and the top is

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Recipe ID 29844 (Apr 03, 2005)

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