Almost Veggie Pizza

As promised, here is our pizza recipe...


Baby Arugula
Pine Nuts – toasted
Pepperoncini (crushed red peppers) – pinch
Salt and Pepper
Sherry Vinegar / Olive Oil
Prepare arugula. Add pinch of pepperoncini to taste. Salt and pepper to taste.
Toast pine nuts in a bit of olive oil. Set aside to cool.
Dress salad with approx. one tablespoon of sherry vinegar and 2 tablespoons of olive oil – or to taste.
Tear Prosciutto into bite-sized pieces. Set aside.
Trader Joe’s Bell Peppers (optional) – strips or cut into small pieces
Artichoke Hearts – canned in water, drain well – cut in half or quarters
Garlic – to taste
Tomato – 1 or 2– seeded and cut into large dice
Mushrooms – 2 or three, sliced thinly
Basil – Fresh, cut into thin strips
Kalamata Olives – pitted and sliced in half
Goat Cheese – broken into pieces
Olive Oil – drizzled over above – no more than 3 Tbs.
Prepare dough per Food+Wine recipe-Food+Wine Pizza Dough Recipe
 (Will take approx 1 - 1 1/2 hours to rise)
Slice bell peppers into strips or dice.
Quarter artichoke hearts.
Slice garlic into thin slices.
Prepare tomato, basil, olives and goat cheese.
In a bowl, include all “cooked toppings”, except for goat cheese.
Drizzle olive oil over ingredients. Add salt and pepper. Toss gently.
Set aside goat cheese.
Set oven at 535 – 550 degrees. Allow at least half hour for pizza stone to heat.
Place a portion of “cooked topping” ingredients, including bits of goat cheese, upon dough. Bake for about 10 – 12 minutes
Remove from oven.
Top with bits of prosciutto and arugula salad and pine nuts. Enjoy!
(Note: Basil may be added after cooking with uncooked ingredients, if preferred)


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