Contributed by: Robert Cerello
Joyce Corbett and I devised this artichoke masterpiece. Exceptionally easy to prepare; improves with time overnight in your refrigerator.
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
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