Garlic Artichoke Hearts Sun Dried Tomatoes And Pesto Pizza Food

ARTICHOKE SUN-DRIED TOMATO PIZZA

Steps:

• Mix water with yeast and sugar in a large mixing bowl, set aside for 5 minutes to let it bloom.
• Add the garlic, oil, salt and herbs.
• Add about 1 1/2-2 cups flour, mix well.
• Pour onto a floured board, add remaining flour as needed, knead for about 5 minutes (this dough is really soft).
• Cover with the mixing bowl.
• Let rise about 20-30 minutes or until doubled in bulk.
• Punch dough down, knead on lightly floured board, set aside.
• Coat your pizza pan with olive oil.
• Place the dough in pan, roll out in pan.
• Preheat oven to 425 degrees F.
• Spoon and spread the dough with the sauce.
• Sprinkle with the herbs and seasonings.
• Decorate with the artichokes, olives, onions, black olives,.
• and sundried tomatoes.
• Sprinkle with the cheese.
• Cook until bottom in golden, spray crust with the cooking spray, broil for about 1 minute to melt cheese and make it bubbly.
• Let stand 2 minutes, cut and enjoy.
• FYI, you can also make this pizza with some chopped, drained and defrosted spinach instead of the artichoke hearts and it is just as fantabulous.

ARTICHOKE, PESTO & SUN-DRIED TOMATO PIZZA WITH THREE CHEESES

Steps:

• Preheat oven to 450.
• Prepare your pizza: Top the crust with mozzarella, Parmesan, chicken, artichoke hearts, and sun-dried tomatoes, in that order.
• Dollop the ricotta cheese all over the pizza (I usually do 1/2 teaspoon size balls). Sprinkle pizza with red pepper flakes, if using.
• Bake for 8-12 minutes, or until cheese is melted and pizza is warm (or however long your pizza dough package recommends).
• Remove pizza from oven and drizzle with little dollops of pesto sauce. Serve.

GARLIC, ARTICHOKE HEARTS, SUN-DRIED TOMATOES, AND PESTO PIZZA

Steps:

• Preheat oven to 425* F. Stretch dough over a 12-inch greased pizza pan. Brush with olive oil and scatter garlic slices evenly over crust. Place in oven and bake for about 10 minutes or until just starting to turn golden brown.
• Meanwhile, place sun-dried tomatoes in a heat-resistant, non-reactive bowl (such as Pyrex). Pour enough simmering water over to completely cover tomatoes. Let soak about 5-10 minutes or until tender; drain liquid and slice into strips.
• When crust is ready, spread sauce over garlic slices (try not to shift them around any more than can be helped). Top with about 1 1/2 cups mozzarella, or to taste. Scatter strips of sun-dried tomatoes evenly over cheese. Place artichoke heart quarters evenly across pizza, then top with remaining mozzarella and the parmesan, if using.
• Return to oven and bake at 425* F for about 8-10 minutes, or until cheese is melted, bubbly, and turning golden brown in spots.
• Remove from oven and allow to rest 3-4 minutes to set up. Cut into slices.
• Top pizza slices with dollops of pesto and serve.

GARLIC SAUTEED ARTICHOKES

Steps:

• Rinse artichokes under cold water, and use a sharp knife to cut the top 1/3 off of each one. Trim the stems to about 1 inch, and remove the smaller leaves from around the base. Use scissors to remove any remaining leaf tips. Cut each artichoke in half from the bottom to the top, then use a spoon to scrape out the hairy choke. Rinse again to remove any residual hairs.
• Melt the butter in a large skillet over medium heat. Add the garlic, and saute for about 1 minute to flavor the butter. Arrange artichoke halves cut-side down in the skillet. Saute for about 5 or 10 minutes, or until lightly browned. Reduce heat to low, and pour in about 1/4 cup of water, cover, and let steam for 15 to 20 minutes, or until the artichokes are tender. A fork should easily pierce the stem.

GARLIC ANCHOVY ARTICHOKE HEARTS

Steps:

• Trim artichokes into hearts:
• Halve 1 lemon and add halves to a large bowl of cold water, squeezing to release juice.
• Cut off top inch of 1 artichoke with a serrated knife and bend back outer leaves until they snap off close to base (keep stem attached). Discard several more layers in same manner until you reach pale yellow leaves.
• Cut remaining leaves flush with top of artichoke bottom with serrated knife. Trim dark green fibrous parts from base and side of artichoke with a paring knife.
• Trim end of stem to expose core, then peel side of stem down to pale inner core. Put in lemon water while preparing remaining artichokes.
• Remove 3 (3- by 1-inch) strips of zest from remaining lemon with a vegetable peeler and squeeze enough juice to measure 1 tablespoon. Bring water (1 cup), oil, zest, and lemon juice to a simmer in a 3- to 5-quart pot wide enough to fit artichoke hearts in 1 layer. Stand artichokes in pot and season with 1 teaspoon salt and 1/4 teaspoon black pepper. Cover artichokes with a round of parchment paper, then a lid, and simmer over medium-low heat until just tender when pierced with a knife, 20 to 30 minutes.
• Transfer artichokes to a dish and reserve braising liquid. When artichokes are cool enough to handle, halve lengthwise. Scoop out and discard inner chokes (fuzzy center and any sharp leaves). Cut each half into 2 pieces.
• Assemble and bake artichokes:
• Preheat oven to 450°F with rack in upper third. Butter a 2 1/2 to 3-quart shallow baking dish.
• Heat 3 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook anchovies and half of garlic, stirring and mashing anchovies into oil with a wooden spoon, until garlic is golden, about 30 seconds. Add artichokes and gently stir until coated. Spoon mixture into baking dish and drizzle with 1/2 cup braising liquid and lemon juice.
• Heat remaining 2 tablespoons oil in same skillet over medium heat and cook remaining garlic, stirring, until pale golden, about 30 seconds. Stir in breadcrumbs and salt and pepper to taste and remove from heat. Stir in cheese and parsley. Sprinkle crumb mixture over top of artichokes and drizzle with a little more oil. Bake until topping is golden, 8 to 10 minutes.

CHICKEN, ARTICHOKE AND SUN-DRIED TOMATO WITH PESTO

Steps:

• Fill a large saucepan with water and bring to a boil over HIGH heat and add salt.
• Add the pasta and cook, stirring occasionally until barely tender, about 4 minutes.
• Reserve 1 cup of the cooking water and drain the pasta.
• In a separate skillet, heat the olive oil on MEDIUM.
• Add the chicken and garlic and cook throughout (about 3-5 minutes).
• Add the artichokes, sun-dried tomatoes, reserved cooking water, ginger, thyme, and pesto and cook 1-2 minutes more. Use my pesto recipe: http://www.recipezaar.com/rz.193016.
• Toss all ingredients together with the pasta and cheese. Add more cheese is desired. Season with salt and pepper to taste.

FANTASTIC ARTICHOKE PIZZA

Steps:

• Place crust on an ungreased 14-in. pizza pan. In a small bowl, combine the artichokes, 3/4 cup of each cheese, mayonnaise and garlic; spread over crust. , Top with tomatoes. Sprinkle with remaining cheeses. Bake at 450° for 15-20 minutes or until edges are lightly browned.

PESTO, SUN-DRIED TOMATO, ARTICHOKE, SPINACH, FETA PIZZA

Steps:

• Preheat oven to 500°F.
• Roll or stretch pizza dough out on a lightly floured work surface to a 12-inch circle and transfer to a lightly-floured pizza pan or baking sheet.
• Brush dough with pesto.
• Scatter the sun-dried tomatoes around the pizza.
• Sprinkle the mozzarella evenly, next layer the spinach leaves.
• Scatter the artichokes, Roma tomatoes and crumbled feta.
• Season to taste with pepper.
• Top with parmesan.
• Bake for 10-12 minutes, or until crust is browned.

GARLIC ARTICHOKES

Steps:

• Cut off the stems of the artichokes.
• With a sharp knife (I find a serated knife works well) cut off the top 1/3 of the artichoke.
• Immediately rub the cuts with a lemon quarter, squeezing a little juice on the cuts to keep it from turning brown.
• Now cut each artichoke in half through the stem, from the top to the bottom.
• Use a spoon and/or a knife to completely remove the hairy choke and all the prickly purple leaves inside the artichoke.
• Melt the 3 tablespoons butter in a large saute pan.
• Add the garlic and saute over medium low heat to flavor the butter.
• Arrange the artichoke halves cut side down in the pan.
• Saute for about 5 minutes or so, until just lightly browned.
• Add the wine and the seasonings.
• Reduce heat to very low, cover the pan, and let cook for about 15 to 20 minutes.
• CHECK THE PAN AFTER 9 OR 10 MINUTES TO BE SURE THERE IS ENOUGH LIQUID IN THE PAN TO PREVENT BURNING.
• ADD MORE WINE IF NEEDED.
• Test the doneness of the artichokes by piercing with a fork.
• It should penetrate easily.
• Serve the artichoke halves with the rest of the melted butter in a small dish and flavored with as many dashes of hot sauce as you like.
• Dip the leaves and the delicious heart in the butter and enjoy.

PESTO-ARTICHOKE PIZZA

Steps:

• PREP: defrost spinach in microwave; cut tomatoes into large chunks; cut artichoke quarters in half.
• Spread pesto on crust.
• Toss a thin coat of shredded cheese over the pesto.
• Then begin to layer vegetables.
• First spread spinach evenly.
• Then top with artichokes, followed by diced tomatoes.
• Sprinkle a thicker layer of cheese on top of the vegetables (the cheese will hold it together).
• Drop small balls of goat cheese, sprinkle pine nuts, and finally add some shredded fresh basil to the top of the pizza.
• Bake according to pizza crust instructions.
• (usually 10 minutes).
• It's always a huge hit- and addictively delicious!

TOMATO AND ARTICHOKE PIZZA

Steps:

• Preheat oven to 425 degrees. Lightly grease 13-by-9-inch baking pan with cooking spray.
• Unroll pizza dough and press evenly over bottom and about 1 inch up sides of prepared pan.
• Brush dough lightly with olive oil. Sprinkle with garlic and basil.
• Cover with drained tomatoes, artichoke hearts, and mushrooms.
• Sprinkle with feta cheese and sliced bell pepper.
• Bake pizza for about 20 minutes until crust is golden brown.