- Cooking Time: 25
- Servings: 8
- Preparation Time: 15
- 1-2 jars of marinated artichokes, drained& chopped
- 1 oz. Pancetta, diced
- 1 tablespoon Olive oil preferably extra virgin
- 1 Onion, finely chopped
- Salt and freshly ground black pepper, to taste
- 1 large leek, thoroughly cleaned and sliced thinly
- 3/4 lb. Pizza Dough
- Semolina or cornmeal for dusting
- 2/3 cup Mozzarella cheese, coarsely grated
- 3 tablespoon Freshly grated Parmesan cheese
- Place a pizza stone, baking tiles or an inverted baking sheet on the lowest rack of a cold oven; preheat for 30 minutes to 500F or the highest setting.
- Heat a skillet over the medium heat, add pancetta and cook, stirring until golden about 4 minutes.
- Drain the pancetta on paper towels.
- Pour off fat from the skillet.
- Add 1 1/2 tsp. of the olive oil and onions to the skillet.
- Cook, stirring occasionally, until the onions are soft but not brown, about 3 minutes.
- Add the drained and chopped artichoke pieces and stir to mix well.
- Add pepper and 2/3 cup water.
- Cover and cook over low heat until the artichoke pieces are tender and most of the liquid has cooked away, about 15 minutes.
- Add leeks and stir to mix well.
- Taste and adjust seasonings, adding salt if desired.
- Let cool completely.
- Place dough on a lightly floured surface and pat into a disk.
- Use a rolling pin or your hands to roll or stretch the dough into a circle that is 1/4 inch thick and 10 to 12 inches in diameter.
- Transfer to a semolina or cornmeal dusted pizza peel or inverted baking sheet.
- Brush the dough with a little of the remaining olive oil.
- Distribute the artichoke mixture over the dough.
- Sprinkle the cheeses over the artichoke mixture. Drizzle with the remaining olive oil.
- Carefully slide the pizza onto the heated pizza stone and bake for 6 to 8 minutes, or until the bottom is crisp and browned and the top is bubbling.
- you can add cooked chicken or even sausage to the pizza. We also like added some roasted or chopped garlic for more flavor
NotesThis pizza is great with a good glass of wine... and perfect for a more upscale pizza night. It's a little labor intensive but so worth it in the end!
I Got Baked: Introducing Cookbook Cafe
Noshing with NOCALL: Recipe Pathfinders of the Northern California Association of Law Libraries
Quick Breads, Muffins and Cakes...Oh My!See More
Savoury Gluntinous Rice
Bruschetta with Tomato and BasilSee More