Wow, that might be a record for alliteration so far on this here blog. : ) I, too, found lots of recipes for our letter "A" challenge, so I'm posting a "bonus" recipe before we leave the "A" challenge behind:
Artichoke, Olive, and Goat Cheese Pizza
Adapted from Love and Olive Oil
Crust
I used store bought (granted it's the store bought kind that looks like homemade, but wrapped in plastic)
or you can make your own:
3/4 cup warm water
1 1/2 teaspoons dry yeast (from 1 envelope)
1 tablespoon extra-virgin olive oil
1 teaspoon salt
1 3/4 cups (about) unbleached all purpose flour
1 teaspoon whole fennel seeds
1 teaspoon dried thyme
Topping:
2 teaspoons olive oil
2 teaspoons minced fresh rosemary or 1 teaspoon dried rosemary
3 cloves garlic, minced
1 can (14 ounces) water-packed artichoke hearts, drained
3 slices oil-packed sun-dried tomatoes, drained
2-1/2 ounces soft goat cheese, sliced or crumbled
10 kalamata olives, pitted and halved (about 1/4 cup)*
Added from original recipe:
Handful of baby spinach leaves
5-6 mozzarella medallions
*Remember, kalamata olives are salty, so if you want to cut down on the salty taste, limit the amount of these you put on top!
Here's the directions, including making the crust (though I avoided that because it was a week night and I didn't have the time--next go 'round!)
For crust:
Pour 3/4 cup water into large bowl. Sprinkle yeast over; stir to blend. Let stand 10 minutes to dissolve yeast. Add oil, salt, and herbs, then 1 1/2 cups flour. Stir until well blended (dough will be sticky). Turn dough out onto generously floured surface and knead until smooth and elastic, adding just enough flour to prevent dough from sticking, about 5 minutes (dough will be soft). Shape dough into ball; place in large oiled bowl and turn to coat. Cover bowl with kitchen towel. Let dough rise at cool room temperature until almost doubled, about 2 hours. Punch dough down; form into ball. Return to bowl; cover with towel and let rise until doubled, about 3 hours.
Preheat oven to 425 degrees F. Punch down dough. Form into ball; place on floured work surface. Cover with kitchen towel; let rest 30 minutes. Sprinkle rimless baking sheet with cornmeal. Roll out dough on floured surface to 13-inch round. Transfer to baking sheet.
**Start here if you buy pre-made dough:
Mix olive oil, rosemary, and garlic in small bowl, and set aside. Roll out your dough on a well-floured surface. Shape into a circle, or whatever size you prefer your pizzas and poke it a few times with a fork.
Bake crust for 5-7 minutes or until just set.
Remove from oven and brush 2 tablespoons garlic oil evenly over crust. Sprinkle with artichoke hearts, olives, sundried tomatoes, spinach, mozzarella and crumbled goat cheese. Drizzle pizza evenly with remaining garlic oil. Bake pizza until crust is crisp and cheese begins to brown, 15-18 minutes. Transfer pizza to board. Cut into wedges and serve warm.
Review:
This was a very satisfying dinner after a long day at work. Paired with a glass of red wine, this was a great meal that came together quickly and provided leftovers for the next day. An "A+" in my book!
Pour 3/4 cup water into large bowl. Sprinkle yeast over; stir to blend. Let stand 10 minutes to dissolve yeast. Add oil, salt, and herbs, then 1 1/2 cups flour. Stir until well blended (dough will be sticky). Turn dough out onto generously floured surface and knead until smooth and elastic, adding just enough flour to prevent dough from sticking, about 5 minutes (dough will be soft). Shape dough into ball; place in large oiled bowl and turn to coat. Cover bowl with kitchen towel. Let dough rise at cool room temperature until almost doubled, about 2 hours. Punch dough down; form into ball. Return to bowl; cover with towel and let rise until doubled, about 3 hours.
Preheat oven to 425 degrees F. Punch down dough. Form into ball; place on floured work surface. Cover with kitchen towel; let rest 30 minutes. Sprinkle rimless baking sheet with cornmeal. Roll out dough on floured surface to 13-inch round. Transfer to baking sheet.
**Start here if you buy pre-made dough:
Mix olive oil, rosemary, and garlic in small bowl, and set aside. Roll out your dough on a well-floured surface. Shape into a circle, or whatever size you prefer your pizzas and poke it a few times with a fork.
Bake crust for 5-7 minutes or until just set.
Remove from oven and brush 2 tablespoons garlic oil evenly over crust. Sprinkle with artichoke hearts, olives, sundried tomatoes, spinach, mozzarella and crumbled goat cheese. Drizzle pizza evenly with remaining garlic oil. Bake pizza until crust is crisp and cheese begins to brown, 15-18 minutes. Transfer pizza to board. Cut into wedges and serve warm.
Review:
This was a very satisfying dinner after a long day at work. Paired with a glass of red wine, this was a great meal that came together quickly and provided leftovers for the next day. An "A+" in my book!
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