Almost Veggie Pizza

Almost VEGGIE PIZZA

As promised, here is our pizza recipe...

UNCOOKED TOPPING

Prosciutto

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.

TOPPING COOKED ALONG WITH DOUGH

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.

INSTRUCTIONS

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)