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Artichoke Pan Pizza & an Artichoke Caesar-ish Salad
I'm going all in on the artichoke content over here. & that pan pizza dough recipe I will not stop talking about.
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We all know I like pizza around here. This has been my summer of pizza. So, since I had lots of marinated artichokes that were begging to be eaten, why not use them as a topping? (More on those marinated artichokes here if you missed last week). The other toppings were mostly a clean-out-the-fridge situation that couldn’t have been better. A few slices of prosciutto, fresh mozzarella, fresh ricotta and plenty of Locatelli. Oh and a decent drizzle of the oil those artichokes were marinated in.
I would also like to note that you can certainly use some pre-made, marinated artichokes for this. In all honestly, I don’t think I would go through the whole process of making marinated artichokes just to use as a topping for this. Get a good jar, or some fresh from your deli counter and use those to top up your pie.
The dough for this pizza is my standard pan pizza dough. I’ve done a few versions here and here. I included it again for you down below. I’m really pushing this pizza dough, but only cause it’s very good and you deserve the best. Ok, now let’s make a pie…
Prep Time: 10 mins
Cook Time: 16 mins
Inactive Rise Time: 6h 20 mins
Special Equipment: 1 quarter sheet tray 9×13” or 10×15” both work
1 pan pizza dough recipe is below
10 marinated artichokes however many you want plus some of the oil they come in
4 slices prosciutto
1 c fresh ricotta
8 oz fresh mozzarella
1/4 c grated Locatelli divided
Once your dough is on its final rise and your oven is fully preheated as hot as it will go, you can get to topping that pizza. Scatter your mozzarella and dollops of ricotta. Then roughly tear the prosciutto and scatter on top. It will shrink as it cooks. Then those artichokes, a good drizzle of the oil they were stored in and half of your Locatelli. Just shower it on top.
Bake the pizza for 12-16 minutes. This will depend on your oven temp. If you have an oven that goes to 500°F you will bake it closer to the 16 min mark. After those initial 12-16 minutes, set the oven to broil and let that pizza get bubbly and crisp on top. It usually takes 3 or 4 mins. Keep an eye on it so it doesn't burn.
Before serving sprinkle over the remaining Locatelli. And more oil if you want. I did. Then dig it!
Pan Pizza Dough
it’s no-knead & super pillowy
We love pizza around here. I know, how novel right? Everyone loves pizza. When I want a thick, pillowy square of some low-maintenance pizza this is the recipe I always go to. It’s got more of a Roman, pizza al taglio vibe.
One of the reasons I always come back to making this dough is because it’s no-knead, no pizza peel or stone required, just a baking tray, and it can be made in as little as 5-6 hours. It’s really a dump and go kinda dough. All very hands-off.
This can be topped with whatever you want. I recently did one with some pepperoncini and salami and other one above with those marinated artichokes. Chef’s kiss. Very good. Use whatever you want. Go wild with your toppings and let me know about it in the comments below!
Artichoke Caesar-ish Salad
A not-quite Caesar salad with roasted artichokes, crispy pinto beans, bagel croutons and an anchovy and red wine vinegar dressing. It's insanely good!
This may be the most chaotic salad I’ve ever made. What was to be a well intentioned artichoke Caesar salad, then turned into a red wine/anchovy/parmesan dressed salad with bagel croutons and crispy pinto beans. I thought I was fully stocked to make one thing, and as usual ended up making something completely different. But, it was delicious…
Caramelized Banana Dutch Baby
Get ready for something sweet.
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