Artichoke Pizza # Two
Contributed by: Robert Cerello
Joyce Corbett and I devised this artichoke masterpiece. Exceptionally easy to prepare; improves with time overnight in your refrigerator.
- one pizza shell
- one can, artichoke hearts, 8 oz., drained
- four medium green onions, sliced, with white and 1/3 green part retained
- Mozzarella cheese, enough to cover the pizza comfortably, cut into approximately one inch square pieces
- white mushroom, sliced 1/8--1/4" inch thick, about six large
- black olives, not assertive variety, to taste (abt. 12)
- purple onion, cut up roughly and small, abt. 1 oz.
- one large yellow Bell pepper, seeded, cut into 1/2" by 1" strips
- fresh basil, 1 Tblsp. of large leaves, diced
- fresh chives, 1 level tsp., cut very small
- 2 large Roma tomatoes, pulped and cut up roughly
Cut up all ingredients needing dicing, etc., keeping them in bowls until they are needed.
Meanwhile, preheat oven to 350 degrees for five minutes.
Set pizza shell into oven onto an aluminum-foil-covered baking sheet for five minutes.
Remove pizza and set it for preparation.
Add ingredients in the following order, covering surface of pizza evenly:
Mozzarella cheese, yellow pepper, purple onion, white mushrooms, tomatoes, black olives, artichokes, basil, chives
Press ingredients down onto pizza shell, leaving outer ring of about 1" or a little more bare.
Introduce pizza into oven at 350 degrees.
Bake for ten minutes, before checking progress.
Rotate pizza 180 degrees.
Bake another twelve minutes; check again.
Complete baking and remove pizza onto surface of stove or rack, to set. Allow five to seven minutes.
Cut into fourths and then eights as wedge shaped pieces.
Serve this pizza with classic Italian, white or focaccia bread, and a side dish of cucumber and white onion salad with white wine dressing and a glass of Italian semi-dry white of choice.
Serving Size: Makes 4 (2 slice) Servings