 |
ARTICHOKE & LEEK PIZZA (EW)
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 md Sized artichokes or 4 small
1/2 Lemon for preparing
-artichokes
1 oz Pancetta, diced
1 tb Olive oil preferably extra
Virgin
1 Onion, finely chopped
Salt & freshly ground black
-pepper, to taste
1 Large leek, thoroughly
-claned and sliced thinly
3/4 lb Pizza Dough
Semolina or cornmeal for
-dusting
2 oz Mozzarella cheese, coarsely
-grated (2/3 cup)
3 tb 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 500 degrees F or the highest
setting.
For each of the artichokes, peel away and discard the
tough outer leaves, snapping them off at the base,
until you reach the pale yellow leaves with the darker
green tops. Slice off the darkest green top and rub
the artichoke with the cut side of the lemon half.
With a paring knife, trim the artichoke where you
snapped off the leaves, removing any green portions.
Rub with lemon. Trim the bottom 1/4 inch off the stem
and pare away the tough outer skin. With a melon
baller or paring knife, remove the fuzzy choke from
the center of the artichoke. Cut the heart into
quarters, then cut each quarter into 4 pieces. Squeeze
the lemon into a bowl of water and place the artichoke
pieces into the acidulated water to keep them from
turning brown.
Heat a skillet over the medium heat, add pacetta 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 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.
Here we go with the dough again...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.
Entered by: Diane Pahl (1:2410/120) Recipes from:
Eating Well, The Magazine of Food and Health (tm) ISSN
1064-16399
- - - - - - - - - - - - - - - - - -
|
