4 baby organic artichokes
8 dried tomatoes(not in oil)
2 tb. extra virgin olive oil
3 garlic cloves, minced
1 12 inch prebaked commercial pizza shell
6-8 ounces fresh mozzarella cheese, sliced thin
10 black, dried or kalamata olives, pits removed
1 tsp. fresh oregano, minced
1 cup young, organic arugula leaves
3/4 cup Asiago cheese, grated
Preheat oven to 500 degrees.
Cut top 1/2 inch off baby artichokes. Cover with water and simmer for 10 minutes or until tender. Cool. While artichokes are cooking, chop the tomatoes coarsely and reconstitute them in warm water for 10 minutes.
Blend the olive oil with the garlic, spread the oil mixture evenly over the pizza shell. Spread the sliced mozzarella evenly in the shell. Quarter the cooked artichokes and put them on top of the mozzarella. Add olives and tomatoes and sprinkle them with the oregano.
Bake the pizza for 7-10 minutes or until the cheese has melted. Remove from the oven, cover the pizza evenly with arugula and sprinkle with Asiago cheese. Either serve the pizza as is or return it to the oven for 2 more minutes to wilt the arugula and melt the Asiago.
Makes 1 medium size pizza that serves 2
Notes:Can anyone suggest a good brand of pre-baked pizza shells? (Something without a lot of unnecessary ingredients.) That would make a big difference in the quality of the dish.
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