Well, based on my blog traffic after that broccoli post, I'll take it that I'm not alone in my original aversion to broccoli. I encourage you to try it anyway because I truly believe it will change your mind about broccoli.
Anyway, I thought perhaps a pizza recipe would make everybody happy. This is one of my new favorites. It was inspired by one of the pizzas served at a very good friend's recent wedding reception. It's easy to throw together, and if you've already made my dough recipe, you should have some dough just waiting in the freezer to be thawed and used for this recipe! Just think, dinner could be ready in twenty minutes. :) I call it the "Artichoke And..." Pizza because I've come up with several variations, so it really just depends on what combos you prefer. For instance, the hubs, as discussed previously, doesn't like dinners that lack some form of dead animal. So, his AAP involves bacon. I have developed a recent love affair with sun-dried tomatoes, so I include those. Every way I've made it has been great!
"Artichoke And..." Pizza
makes one large pizza or two smaller, "individual" pizzas
1/2 batch of pizza dough (or about 1 lbs store-bought whole wheat pizza dough)
1 can artichoke hearts
2 tsp diced garlic
1/4 cup diced sweet onion
4 oz goat cheese
1/2 cup Parmesan cheese/Parmesan cheese blend
Optional add-ons
-bacon
-sun-dried tomatoes
-sausage
-olives (green would probably be awesome)
-pepper
-chicken
Preheat oven to 350*. Let dough come to about room temperature. If using bacon, prepare that first; set the bacon aside on a paper towel, but keep the bacon grease (same applies if you're using sausage). Coarsely chop up the artichokes after draining. Toss artichokes, onion, and garlic into either the pan with the bacon/sausage grease or a skillet with a tablespoon or so of olive oil. Saute over medium heat, letting the artichokes get a little brown and caramelized, but not burning the garlic.
Roll out pizza dough into one or two pizzas, no more than a 1/2 inch in thickness. Place the dough on parchment paper and transfer directly onto oven rack. Bake for about 2 minutes, or until the dough has just started to firm up. Remove from oven and sprinkle with sauteed veggies. Add bacon, sausage, olives, or whatever else you're planning to use. Drop little globs of goat cheese over the toppings. It's got a strong flavor so don't use too much, but don't skimp either! It also won't spread much, so be sure to use smaller globs and distribute evenly. Sprinkle with the Parmesan.*
Bake for 10-15 minutes, or until the cheese is melty and maybe even a little browned. MMMM, pizza! Maybe next time I'll try broccoli.... ;)
*If you're making two (or more) pizzas, make sure you evenly divide the ingredients so that each pizza has adequate toppings.
"Artichoke And..." Pizza
makes one large pizza or two smaller, "individual" pizzas
1/2 batch of pizza dough (or about 1 lbs store-bought whole wheat pizza dough)
1 can artichoke hearts
2 tsp diced garlic
1/4 cup diced sweet onion
4 oz goat cheese
1/2 cup Parmesan cheese/Parmesan cheese blend
Optional add-ons
-bacon
-sun-dried tomatoes
-sausage
-olives (green would probably be awesome)
-pepper
-chicken
Preheat oven to 350*. Let dough come to about room temperature. If using bacon, prepare that first; set the bacon aside on a paper towel, but keep the bacon grease (same applies if you're using sausage). Coarsely chop up the artichokes after draining. Toss artichokes, onion, and garlic into either the pan with the bacon/sausage grease or a skillet with a tablespoon or so of olive oil. Saute over medium heat, letting the artichokes get a little brown and caramelized, but not burning the garlic.
Roll out pizza dough into one or two pizzas, no more than a 1/2 inch in thickness. Place the dough on parchment paper and transfer directly onto oven rack. Bake for about 2 minutes, or until the dough has just started to firm up. Remove from oven and sprinkle with sauteed veggies. Add bacon, sausage, olives, or whatever else you're planning to use. Drop little globs of goat cheese over the toppings. It's got a strong flavor so don't use too much, but don't skimp either! It also won't spread much, so be sure to use smaller globs and distribute evenly. Sprinkle with the Parmesan.*
Bake for 10-15 minutes, or until the cheese is melty and maybe even a little browned. MMMM, pizza! Maybe next time I'll try broccoli.... ;)
*If you're making two (or more) pizzas, make sure you evenly divide the ingredients so that each pizza has adequate toppings.