Tuesday, April 21, 2009

Pesto Pizza with Artichokes

I've been eating a LOT of really good food lately! Last night we made pizza for dinner, which is always a fun project. We used store-bought whole wheat pizza dough, homemade pesto, artichoke hearts, portabello mushrooms, orange peppers, and tomatoes.

I think Bridgit described it best: This pizza is like crack. Which is to say, it's pleasurable and addicting. I re-read Nick's pizza guest post which had the great tip to pre-bake the crust. Since home ovens can't get as hot as pizza ovens the crust might get soggy if you baked everything together. Pre-baking the crust makes sure everything comes out crispy and delicious. Soggy dough is not welcome on Craigie Street!

Here's the dough after it came out of the oven... 500 degrees or as hot as it gets. We slathered it with this unreal homemade pesto and the portabello mushrooms that I sauteed with an onion, some thyme, oregano, and red wine to deglaze the pan after all the mushroom goodness got stuck to it. These would be good by themselves, as a side, on pasta, in couscous, etc...

After the pizza crust comes out of the oven just top it with pesto (or tomato sauce) and whatever veggies you are using and put it back in the hot oven until the veggies are cooked. Here's where you'd add cheese if you're lucky enough to be a cheese eater. Goat cheese, feta, or fresh buffalo mozzarella would be so good I don't even want to think about it.



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