Sunday, August 2, 2009

Artichoke and Mushroom White Pizza

The Tyson household loves pizza. Our love and affection run so deep for pizza, it's almost a 4th member of our household. The youngest of its members eats pizza backwards, devouring the crust first; almost as if to indicate she knows how to save the best for last.

Most of the pizzas in our house start with a pizza crust. The rest is left up to imagination and whatever ingredients reside in the refrigerator or pantry. This artichoke and mushroom white pizza is just that.

First, begin with a prepared, refrigerated pizza crust. I prefer the thin version.

Next, bake the pizza according to package instructions for temperature but bake for only 7 minutes. Notice I've "docked" the crust to prevent to much rising while baking. This is also called "blind baking".

The result is beautifully golden brown. Now, allow the crust to cool while preparing the remaining ingredients.

In a small bowl, combine the ricotta cheese, cream cheese, prepared pesto, salt and pepper.

Mix well to combine.

Drain a can of artichoke hearts. (I chose to roughly chop about half of the can and use the remaining half as they came out of the can.)

Next, spread the cheese mixture on the cooled pizza crust.

Be sure to spread evenly.

Next, layer the artichoke hearts evenly on the cheese mixture.

For the mushrooms, begin with a blend of exotic mushrooms.

Next, heat 2 Tablespoons extra virgin olive oil in a large saute pan over medium-high heat. Saute the mushrooms approximately 5 minutes, stirring often, until golden brown.

Layer the mushrooms on top of the artichoke hearts.

Sprinkle Parmesan cheese over the artichoke hearts and mushrooms.

And finally, sprinkle several generous handfuls of mozzarella over the Parmesan.

Bake at 450 degrees for 8-10 minutes or until golden brown.


Artichoke and Mushroom White Pizza

1 package Pillsbury Thin Crust Pizza Crust
8 ounces Part-skim Ricotta Cheese
1 tablespoon Light Cream Cheese
1-½ tablespoon Homemade Or Prepared Pesto
1 teaspoon Kosher Salt
¼ teaspoons Freshly Ground Black Pepper
2 tablespoons Extra Virgin Olive Oil
16 ounces, weight Mushrooms (domestic Or Exotic)
14 ounces Canned Artichoke Hearts, Drained
½ cups Shredded Parmesan Cheese
½ cups Shredded Mozzarella Cheese

Begin by preparing the pizza crust as indicated on the package. Bake the crust for 7 minutes. Remove and allow to cool while preparing the remaining ingredients.

In a medium-sized bowl, combine the ricotta cheese, cream cheese, pesto, salt and pepper. Mix well to combine. Set aside.

In a large saute pan, heat 2 Tablespoons of olive oil over medium-high heat. Add the mushrooms and saute for about 5 minutes, or until golden brown.

Spread the prepared cheese mixture over the cooled pizza crust. Layer the artichoke hearts, mushrooms, Parmesan cheese and mozzarella cheese. Bake at 450 for 8-10 minutes or until the cheese is melted and golden brown.

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