ARTICHOKE & LEEK PIZZA
- 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