FANTASTIC ARTICHOKE PIZZA
It seems I'm always entertaining at the last minute. I keep many of the ingredients for this rich pizza on hand so I can make it at a moment's notice.
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 16 slices.
Number Of Ingredients 7
Steps:
- Place crust on an ungreased 14-in. pizza pan. In a small bowl, combine the artichokes, 3/4 cup of each cheese, mayonnaise and garlic; spread over crust. , Top with tomatoes. Sprinkle with remaining cheeses. Bake at 450° for 15-20 minutes or until edges are lightly browned.
Nutrition Facts : Calories 216 calories, Fat 15g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 386mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 0 fiber), Protein 7g protein.
TOMATO AND ARTICHOKE PIZZA
This pizza is simple and delicious. If you have a Publix Supermarket near you, try the pizza dough from the bakery. You can also try making your own.
Provided by Dominick and Amanda
Categories Vegetable
Time 35m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees. Lightly grease 13-by-9-inch baking pan with cooking spray.
- Unroll pizza dough and press evenly over bottom and about 1 inch up sides of prepared pan.
- Brush dough lightly with olive oil. Sprinkle with garlic and basil.
- Cover with drained tomatoes, artichoke hearts, and mushrooms.
- Sprinkle with feta cheese and sliced bell pepper.
- Bake pizza for about 20 minutes until crust is golden brown.
Nutrition Facts : Calories 130.8, Fat 8.4, SaturatedFat 4.8, Cholesterol 26.8, Sodium 358.7, Carbohydrate 8.7, Fiber 3.7, Sugar 3.9, Protein 6.7
TOMATO AND ARTICHOKE TART
Steps:
- Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper; set aside.
- Roll out each puff pastry sheet to a 12 by 14-inch rectangle. Place on the baking sheet and fold over the edges of each pastry to form a 1/2-inch border. Prick the bottom of pastry with a fork; set aside.
- Arrange tomatoes, artichoke hearts, and cheeses on puff pastry. Sprinkle with Italian seasoning.
- Bake in preheated oven for 20 to 25 minutes or until edges are puffed and golden brown.
- Cut into serving potions and serve hot.
RICOTTA AND TOMATO PIZZAS
Pizza dough is a great place for a yeast-dough beginner. It's a simple, easy recipe with a spectacular payoff -- homemade pizza!
Provided by Food Network Kitchen
Categories main-dish
Time 1h40m
Yield 2 (12-inch) pizzas
Number Of Ingredients 14
Steps:
- To make the dough: Stir the water, oil, and sugar in a liquid measuring cup until the sugar dissolves. Sprinkle the yeast over the surface over the liquid and set aside without stirring until foamy, about 5 minutes.
- Whisk flour, cornmeal, and salt in a large bowl, make a well in the center, and add yeast mixture. With a wooden spoon or your hand, gradually stir flour into liquid to make a rough dough. Pull dough together into a ball. Turn onto a work surface dusted with flour. Knead until dough is smooth and elastic, about 5 to 6 minutes, using a little flour if necessary to keep it from sticking. Shape dough into a ball.
- Brush a large bowl with oil and turn dough around in bowl to coat lightly. Cover the bowl tightly with plastic wrap, trace a circle the size of the dough on the plastic, and note the time -- let rise until doubled in size, about 1 hour. Turn dough onto a work surface; knead briefly to release excess air, re-shape into a ball and return to the bowl. Cover, and let rise until soft and puffy, about 45 minutes.
- Meanwhile prepare your topping: Grate the tomatoes on the large holes of a box grater into a large bowl. If very juicy, drain lightly in a strainer. Sprinkle the garlic with the salt and mash and smear the garlic into a paste with the side of a chef's knife. Add to the drained tomatoes. Whisk in the olive oil and season with the salt and pepper to taste.
- Preheat oven to 425 degrees F.
- Divide dough in half. Form dough into rounds (see How-to pictures). Press dough into cornmeal, flipping to dust both sides. Hold dough up like a steering wheel and rotate and stretch it to make a thin disk. Lightly brush a pizza screen or crisper with oil and place round on top. Spread half the tomato over the top and bake until crust is golden and crisp, about 15 minutes. Remove pizza from the oven and drop spoonfuls of ricotta on top. Scatter the fresh herbs and serve. Repeat with remaining pizza.
PIZZA WITH LEEKS, TOMATO AND GOAT CHEESE
Provided by Janet Fletcher
Categories Tomato Vegetable Bake Super Bowl Vegetarian Goat Cheese Leek Spring Healthy Bon Appétit California
Yield Makes 1 Pizza
Number Of Ingredients 14
Steps:
- For Dough:
- Place warm water in large bowl; sprinkle yeast over and stir to blend. Let stand until yeast dissolves, about 10 minutes. Whisk in oil and salt. Stir in 1 1/2 cups flour. Turn out dough onto floured surface; knead until smooth and elastic, adding more flour if dough is sticky, about 10 minutes. Lightly oil large bowl. Add dough, turning to coat. Cover with plastic wrap. Let dough rise in warm area until doubled, about 1 hour.
- Punch down dough. Turn out onto floured surface; form into ball. Cover with towel; let rest 30 minutes.
- Meanwhile for Topping:
- Melt butter in large skillet over medium-low heat. Add leeks; sauté until tender, about 10 minutes. Season with salt and pepper. Stir in parsley. Cool.
- Preheat oven to 500°F. Sprinkle 12-inch-diameter pizza pan or baking sheet generously with cornmeal. Roll out dough on lightly floured surface to 11-inch round. Transfer to prepared pan. Spread leek topping evenly over dough; sprinkle tomato over. Top with goat cheese. Drizzle 1 tablespoon oil over. Bake pizza until crust is golden and crisp, about 12 minutes. Remove from oven; brush crust rim with 1 tablespoon oil. Cut into wedges.
ARTICHOKE, TOMATO AND ASIAGO FOCACCIA
High moisture flat breads like focaccia can be temperamental when it comes to humidity. You may find you need to add more milk or flour to get the right consistency. The instructions are written with a beginner in mind; this recipe is not as intimidating as it looks. A quick note on measuring: I use sifted flour, and sift it right into the measuring cup. If you tend to scoop yours up out of the bag, start with less, as it may be more compacted.
Provided by EmmyDuckie
Categories Yeast Breads
Time 4h30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Scald the milk, and cool to lukewarm, not too hot, or it will kill the yeast (about 100F).
- Mix flour, yeast, oil and milk in a medium bowl, cover and let rest for 20 minutes.
- Sprinkle on salt and mix dough in an electric mixer with dough hook on low medium speed, adding flour as needed until it is sticky and stretchy, and comes away from the sides of the bowl. (You can knead by hand, it will just take longer.).
- Let dough rest, covered, 30 minutes, knead again for about 5 minutes. The dough should be very sticky, but hold together in a ball.
- Rinse and drain artichoke hearts, and finely chop.
- Mix artichokes, tomatoes, and cheese, set aside.
- The tomatoes will absorb any excess moisture from artichokes and soften nicely.
- Let the dough rise until doubled, about 1 1/2 to 2 hours.
- Scrape out onto a floured countertop or large cutting board.
- Shape the dough into a rough rectangle.
- Roll with a floured rolling pin to about 1/4 to 1/2 inch thick.
- Top roughly 2/3 of the dough with cheese, tomatoes, and artichokes, the mixture should be damp, but not dripping wet.
- Fold dough into thirds, like an envelope, with the empty third over the center, and the other side over that, and roll again gently, until the fillings just begin to be visible through the top of the dough.
- Place dough on a cookie sheet lined with parchment paper or silpat.
- Preheat oven to 450F; let dough rise, loosely covered, 1 to 1 1/2 hours, until puffy and soft.
- Brush dough with olive oil. Use fingers to make several small dimples in bread.
- Sprinkle with kosher salt, and more cheese if you like.
- Bake for 15 minutes, rotating pan after 10 minutes.
- Let cool slightly before cutting into squares.
TOMATO ARTICHOKE CHICKEN
Preparing the pizza sauce early in the week sure saves time later when it's used in this fast dinner. Tender chicken, roasted red peppers and marinated artichoke hearts put a flavorful spin on the red sauce that's served over pasta.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Drain artichoke hearts, reserving 1/4 cup marinade. In a large skillet, brown chicken in oil. Add the pizza sauce, artichokes, red peppers and reserved artichoke marinade. , Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until a thermometer reads 170°. Serve with fettuccine.
Nutrition Facts : Calories 262 calories, Fat 19g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 982mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 2g fiber), Protein 8g protein.
ARTICHOKE AND FETA CHEESE PIZZA
Categories Cheese Onion Tomato Bake Vegetarian Quick & Easy Feta Spring Bon Appétit
Yield Makes 2 servings; can be doubled
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F. Cut artichokes into 1/2-inch pieces. Sprinkle baking sheet with yellow cornmeal. Unroll pizza crust dough onto prepared baking sheet; press out dough to 11-inch square. Brush dough with 1 tablespoon reserved marinade. Top dough with artichokes, plum tomato slices, crumbled herb-seasoned feta cheese and sweet onion slices. Drizzle with remaining 1 tablespoon marinade.
- Bake pizza until crust is crisp and golden, about 15 minutes. Transfer to platter. Sprinkle with mint. Cut pizza into 4 squares and serve.
GARLIC, ARTICHOKE HEARTS, SUN-DRIED TOMATOES, AND PESTO PIZZA
Based on a pizza from Romio's, a regional chain of pizza & pasta restaurants. One of our very favorite pizzas! The first time I ever had it, DH made it for me the night we got engaged. Ahh, the memories! :D
Provided by Halcyon Eve
Categories European
Time 35m
Yield 8 slices, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425* F. Stretch dough over a 12-inch greased pizza pan. Brush with olive oil and scatter garlic slices evenly over crust. Place in oven and bake for about 10 minutes or until just starting to turn golden brown.
- Meanwhile, place sun-dried tomatoes in a heat-resistant, non-reactive bowl (such as Pyrex). Pour enough simmering water over to completely cover tomatoes. Let soak about 5-10 minutes or until tender; drain liquid and slice into strips.
- When crust is ready, spread sauce over garlic slices (try not to shift them around any more than can be helped). Top with about 1 1/2 cups mozzarella, or to taste. Scatter strips of sun-dried tomatoes evenly over cheese. Place artichoke heart quarters evenly across pizza, then top with remaining mozzarella and the parmesan, if using.
- Return to oven and bake at 425* F for about 8-10 minutes, or until cheese is melted, bubbly, and turning golden brown in spots.
- Remove from oven and allow to rest 3-4 minutes to set up. Cut into slices.
- Top pizza slices with dollops of pesto and serve.
Nutrition Facts : Calories 657.8, Fat 33.1, SaturatedFat 15.7, Cholesterol 90.7, Sodium 1361.1, Carbohydrate 56.2, Fiber 26.4, Sugar 10.3, Protein 47.1
GARLIC AND ARTICHOKE PIZZA
Deliciously quick and easy - a gourmet pizza in half the time you would think! You could use any pizza crust, but Quick and Easy Pizza Crust submitted to this site by Amanda Rider fits the definition of quick, easy, and delicious!
Provided by Brandosgirl
Categories Main Dish Recipes Pizza Recipes
Time 35m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Prepare pizza crust according to recipe or package instructions. Place on a pizza pan.
- Pour the liquid from the artichokes into a small skillet, and bring to a boil over medium heat. Cook for 1 minute, or until the liquid is almost gone. Add garlic, and cook, stirring, for less than a minute. Add artichoke hearts, stir to coat with garlic flavor, then remove from heat, and set aside.
- Spread spaghetti sauce over the prepared pizza crust. Sprinkle with cheese, then place the artichoke hearts and garlic over the cheese. Arrange tomato slices evenly over the top.
- Bake for 20 minutes in the preheated oven, until crust is puffed and golden, and cheese is melted.
Nutrition Facts : Calories 356.5 calories, Carbohydrate 25 g, Cholesterol 55.4 mg, Fat 21.3 g, Fiber 2 g, Protein 17.3 g, SaturatedFat 13 g, Sodium 852.6 mg, Sugar 4.4 g
RICOTTA PIZZA WITH FRESH AND ROASTED TOMATOES
After baking, this pizza is topped with an abundance of colorful tomatoes -- it's practically a salad!
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 35m
Number Of Ingredients 9
Steps:
- Preheat oven to 500 degrees, with racks in upper and lower thirds. Combine ricotta and Parmesan, season with salt and pepper, and stir in egg. On a baking sheet, drizzle pizza dough with 2 tablespoons oil and stretch or roll into a 16-inch-long oval. Spread ricotta mixture on dough, leaving a 1-inch border.
- On a rimmed baking sheet, toss cherry tomatoes with remaining 2 tablespoons oil and season with salt and pepper. Bake cherry tomatoes on bottom rack and pizza on top rack until tomatoes are soft and skins have burst, 15 minutes. Remove tomatoes and bake pizza until crust is deep golden brown, about 8 minutes more. Toss cherry tomatoes with sliced tomatoes and season with salt and pepper. Transfer pizza to a cutting board and top with tomato mixture and oregano.
Nutrition Facts : Calories 414 g, Fat 23 g, Fiber 3 g, Protein 17 g, SaturatedFat 7 g
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- Heat a heavy-duty skillet over medium-high heat. Add olive oil and tomatoes. Sauté for about 5 minutes or until the tomatoes are charred and beginning to break down. Add in the garlic, Italian seasoning, and crushed red pepper flakes and saute about 1 minute. Mix well and remove from the heat.
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- Toss tomatoes and artichokes with 1 teaspoon oil, and arrange in a shallow baking pan. Broil, stirring occasionally, about 4 minutes or until charred and tomatoes are wilted.
- Preheat oven to 450°. Top each flatbread with half of tomatoes and artichokes. Sprinkle with grated Parmesan; bake in bottom third of oven 10 minutes or until golden brown and crisp.
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- Dissolve the yeast in warm water in a large bowl, and let stand for 5 minutes. Stir in 1 1/4 cups flour and salt to form a soft dough.
- Turn the dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes), and add enough remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
- Combine tomato tidbits and next 6 ingredients in a small saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes or until reduced to 1 1/3 cups, stirring occasionally. Remove from heat; let cool.
- Punch dough down, and roll into a 12-inch circle on a lightly floured surface. Place dough on a 12-inch pizza pan coated with cooking spray and sprinkled with cornmeal. Crimp edges of dough with fingers to form a rim. Cover; let rise in a warm place 30 minutes.
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