[The pizza party at 115:1pm at the Raleigh, this past motzey Shabbos, came just about the time I was starting to feel serious withdrawal symptoms, therefore since I am a passionate pizza lover, I thought I’d explore some variations on the theme. As I perused my email yesterday, I fortuitously came across the following recipe by reader Rita W, from Miami. CS]
Pizza with Artichokes
- 2 1/4 teaspoons active dry yeast
- 1/2 teaspoon brown sugar
- 1 1/2 cups warm water (110 degrees F/45 degrees C)
- 1 teaspoon salt
- 2 tablespoons olive oil
- 3 1/3 cups all-purpose flour
- 14 oz artichoke hearts in oil
- 7 oz mozzarella
- 4 tbsp olive oil (plus extra for greasing)
- flour for dusting
- 8 mild chilis in oil
- 4 garlic cloves, finely chopped
- 2 tbsp finely chopped parsley
- salt and pepper
- In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes. Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour.
- Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour.
- Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out. Roll out to a 10″ circle.
- Distribute the artichokes and chilis on top. Sprinkle with garlic and half the parsley. Season with salt and pepper, drizzle on the olive oil. Put the mozzarella on top of the pizza and bake for 20 minutes. Sprinkle with the remaining parsley before serving.
Enjoy, gentle reader, enjoy!