Pizza With Ricotta Artichokes And Onions Recipes

Steps:

• Make the dough. Toward the end of the rising time, preheat the oven to 500˚ F (use the convection setting, if available) with a pizza stone, baking steel or inverted large baking sheet in the lower third of the oven.
• Line a rimmed baking sheet with foil; put the bell pepper halves on one side and the mushrooms on the other side. Drizzle with 2 tablespoons olive oil; rub all over the peppers and toss the mushrooms to coat. Arrange the peppers cut-side down and roast, turning the peppers and stirring the mushrooms occasionally, until the peppers are tender and browned and the mushrooms are tender and dry, 15 to 20 minutes; season with salt and pepper.
• Meanwhile, heat the remaining 2 tablespoons olive oil in a medium nonstick skillet over medium heat. Add the onions, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until tender and lightly browned, 15 to 20 minutes (reduce the heat if the onions start to get too dark). Stir in 1/4 cup water, the tomato paste and sugar. Cook, stirring frequently, until the tomato paste is toasted and a few shades darker, about 10 minutes. Remove from the heat and stir in the vinegar; season with salt, pepper and more sugar, if needed. (The sauce should be slightly sweet and tangy.) Let cool.
• Remove the roasted peppers to a cutting board and chop; transfer to a large bowl and stir in the mushrooms, artichoke hearts and a pinch each of salt and pepper.
• On a lightly floured surface, cut one 1-pound ball of dough in half. Cup your hand around each piece and gently roll each into a small ball. Transfer 1 ball of dough to a lightly floured piece of parchment paper and roll into a thin 12-inch round with a rolling pin (keep the other ball of dough covered).
• Top the dough with half of the sauce, spreading it to the edge, then top with half of the roasted vegetable mixture and 2 tablespoons Parmesan.
• Transfer the pizza (on the parchment) to the hot stone and bake until the crust is set, 3 to 5 minutes. Slide out the parchment from under the pizza. Continue baking until the crust is golden brown and crisp, 7 to 10 more minutes. Remove the pizza to a cutting board and dot with half of the ricotta. Drizzle with olive oil, season with salt and top with basil. Repeat to make another pizza.
• Sprinkle the yeast over the hot water in a small bowl. Let stand until dissolved and slightly foamy, 5 to 10 minutes.
• Meanwhile, whisk the bread flour, all-purpose flour, sugar and salt in a large bowl and make a well in the center. Pour the yeast mixture into the well and add the olive oil. Stir with a wooden spoon until a shaggy dough forms.
• Turn the dough out onto a lightly floured surface, dust the dough with flour and knead, dusting with more flour as needed, until very smooth and elastic but still slightly tacky, 3 to 5 minutes.
• Transfer the dough to an oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours. Divide the dough into two 1-pound balls. (If making sheet-pan pizza, let the dough rise, covered, on an 11-by-17-inch rimmed baking sheet coated with 3 tablespoons olive oil instead of in a bowl; do not divide into two balls.)
• If not using the dough right away, wrap in plastic and refrigerate for up to 2 days or freeze for up to 3 months. Bring to room temperature before using.

Steps:

• Preheat oven to 450°F.
• Roll pizza dough into a 10x14 inch oval; transfer to a baking sheet.
• Spread with the ricotta cheese, season with salt and pepper.
• Reserve 1 tbsp of oil from the jar of marinated artichokes.
• Drain and thinly slice artichokes. Scatter over the cheese along with the onion. Drizzle with reserved oil.
• Bake until golden, about 30 minutes.

Steps:

• Thirty minutes before baking the pizza, preheat the oven to 500 degrees. Heat the olive oil over medium heat in a large, heavy skillet. Add the onions. Cook, stirring often, until tender and just beginning to color, about 10 minutes. Add the thyme, garlic and a generous pinch of salt. Turn the heat to low, cover and cook another 10 to 20 minutes, stirring often, until the onions are golden brown and very sweet and soft. Remove from the heat.
• While the onions are cooking, stem and wash the chard leaves, and bring a medium pot of water to a boil. Fill a medium bowl with ice water. When the water comes to a boil, salt generously and add the chard. Blanch for one to two minutes, just until the leaves are tender, and transfer to the ice water. Drain and squeeze out excess water. Alternatively, steam the chard for two to three minutes until wilted, and rinse with cold water. Chop the chard medium-fine.
• Roll out the dough, oil a 14-inch pizza pan and dust with cornmeal or semolina. Place the dough on the pan.
• In a medium bowl, combine the ricotta, egg yolk, Parmesan and chard. Spread over the pizza dough in an even layer, leaving a 1-inch border around the rim. Spread the onions over the ricotta mixture.
• Place in the hot oven, and bake 10 to 15 minutes until the crust and bits of the onion are nicely browned. Remove from the heat, and serve hot or warm.

Steps:

• Set oven rack in lowest position; preheat oven to 500°F (or the highest setting).
• Sprinkle a pizza pan or baking sheet generously with cornmeal; set aside.
• Heat oil in a large skillet over medium-low heat.
• Add onions & red pepper strips and cook, stirring, until softened and golden, about 10 minutes.
• Add artichoke hearts, rosemary, and a sprinkling of crushed red pepper flakes, (if you choose.)
• Continue to cook, stirring, until the artichokes are tender, about 5 minutes.
• Remove from the heat and season with salt and pepper.
• On a lightly floured surface, roll dough into a 14-inch circle or a 15-by-10-inch rectangle.
• Transfer the dough to the prepared pan.
• Distribute the onions and artichokes over the dough; add another sprinkling of crushed red pepper flakes(if you choose.).
• Bake the pizza for 12 to 15 minutes, or until the bottom and edges are browned.
• Sprinkle cheese over the top, slice and serve.
• Serve cheese on the side, a salad of baby greens salad with a vinaigrette dressing, a loaf of crusty rustic warm bread slathered with butter and a fruit salad.