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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Marinated Artichoke Pizza

Makes: 8 servings
Serving size: 1/2of a pizza
Prep 20 mins Cook 20 mins Bake 500°F 5 mins to 7 mins Stand 5 mins
Marinated Artichoke Pizza
Ingredients
  • 1  recipe All-Purpose Pizza Dough or Multigrain Pizza Dough with Honey
  • 2  tablespoons  olive oil
  • 2  large  onions, sliced in strips
  • 2  tablespoons  sugar
  • 1  tablespoon  balsamic vinegar
  • 1 4  ounce jar  marinated artichoke hearts, drained and sliced in strips
  • 1 16  ounce jar  fire-roasted red peppers, drained and sliced in strips
  • 1 1/4 - 1 1/2  cups  purchased salsa fresca, drained
  • 1  cup  sliced black olives
Directions

1. Remove dough from refrigerator 2 hours before assembling pizzas. About 45 minutes before baking, place an oven rack one-third the distance from bottom of oven. Place a pizza stone or invert a heavy baking sheet on the rack. Preheat oven to 500 degrees F.

2. In a large skillet heat the oil over medium heat. Cook onions in hot oil about 10 minutes, until translucent. Stir in sugar and balsamic vinegar; cook until juices bubble. Transfer onions to a strainer set over a bowl. Drain for 3 minutes. Return juices to skillet. Cook over medium heat for 5 minutes until the consistency of honey. Remove from heat. Return onions to skillet. Stir to coat, then set aside.

3. For pizzas, stretch each dough portion in a circle. One at a time, transfer to a pizza peel (pizza-size spatula) or rimless cookie sheet dusted with flour. Top with onion mixture, artichokes, peppers, salsa, then olives. Bake for 5 to 7 minutes, until toppings bubble, cheese turns golden, and pizza edges are golden brown. Rotate pizzas halfway through baking time. Let stand for 5 minutes before slicing.

From the Test Kitchen*
  • Substitute six roma tomatoes, sliced 1/4-inch thick and marinated in 1/2 cup Multi Purpose Herb Oil (see recipe); drain before using.
Cheese Topped:
  • Prepare as above adding 1/2 cup of shredded mozzarella, Monterey Jack, cheddar, Swiss, Gouda, provolone, or Fontina cheese to each pizza. Or add 1/4 cup of crumbled feta, chevre or blue cheese to each pizza.
  • Nutrition Analysis: 601 calories, 19 g protein, 80 g carb., 22 g total fat (6 g sat. fat), 20 mg cholesterol, 4 g fiber, 4% Vitamin A, 79% Vitamin C, 1011 mg sodium, 22% calcium, 23% iron
Meat Topped:
  • Add 1/4 cup sliced cooked chicken, turkey, salami, pepperoni, crisp-cooked bacon crumbles, Canadian bacon, ham or any type of cooked sausage to each pizza.
  • Nutrition Analysis: 554 calories, 17 g protein, 79 g carb., 18 g total fat (3 g sat. fat), 16 mg cholesterol, 4 g fiber, 0% Vitamin A, 79% Vitamin C, 826 mg sodium, 3% calcium, 24% iron
Seafood Topped:
  • Marinate the seafood in Multipurpose Herb Oil (see recipe). Use 1/4 cup cooked shelled clams, scallops, shelled mussels, shrimp, calamari strips or strips of octopus to each pizza.
  • Nutrition analysis: 547 calories, 14 g protein, 79 g carb., 18 g total fat (3 g sat. fat), 34 mg cholesterol, 4 g fiber, 1% Vitamin A, 79% Vitamin C, 911 mg sodium, 3% calcium, 23% iron
All-Purpose Pizza Dough
Stand  3 to 5 days
Ingredients
  • 5  cups  unbleached bread flour
  • 1  tablespoon  sugar or honey
  • 1 1/2  teaspoons  salt or 2 1/2 tsp. kosher salt
  • 1  teaspoon  fast-rising active dry yeast
  • 2  tablespoons  olive oil
  • 1 3/4  cups  plus 1 Tbsp. water, at room temperature
  •  Olive oil or nonstick cooking spray
Directions

1. In the bowl of an electric mixer fitted with dough hook(s) or in a large bowl using a large spoon, combine all ingredients except cooking spray. Mix on low or by hand about 3 minutes, until ingredients are combined and all the flour is moistened. Dough will be soft and the gluten will not yet be fully developed at this point.

2. If using an electric mixer, increase speed to medium; mix 2 minutes longer. If working by hand, continue mixing with the spoon; or turn dough out onto a counter and knead. Mix long enough to form a smooth, supple dough, about 3 minutes. If dough seems very stiff, incorporate more water, 1 teaspoon at a time, as you mix. If dough is wet and sticky, sprinkle in more flour as you mix. Dough should be tacky but not sticky.

3. Lightly coat an 8-quart bowl with cooking spray or oil. Form dough in a smooth ball and place in bowl, turning once to coat surface with oil. Cover bowl with plastic wrap, without letting wrap touch surface of dough. Let dough stand at room temperature for 30 minutes. Then refrigerate dough overnight or up to 3 days. (Dough will continue to rise in bowl until nearly doubled, then will go dormant from the cold.)

4. Two hours before assembling the pizzas, remove chilled dough from refrigerator. Mist a baking sheet with nonstick cooking spray or lightly rub with olive oil. Cut dough in four portions. Form each portion in a smooth round ball.*

5. Place each ball of dough on prepared baking sheet. Lightly mist with cooking spray, then lightly cover with plastic wrap. Let dough stand to come to room temperature.

From the Test Kitchen*
  • At this point, the dough may be placed in freezer bags that have been lightly coated with nonstick cooking spray. Seal, label, and freeze up to 3 months. Thaw in refrigerator before using.
**
  • As a substitute for a baking stone, use an inverted baking sheet placed on an oven rack. For easy pizza assembly, invert another baking sheet on the counter and cover the underside with parchment paper (for baking). Mist the paper with cooking/baking spray, then prepare the pizza on the pape
Parchment Tip:
  • Closely watch pizzas that are layered on parchment paper while baking. The high heat from the oven can cause some papers to ignite. Carefully read labels and instructions with paper to avoid using papers in a hot oven that could cause fires.
Nutrition Facts (Marinated Artichoke Pizza)
  • Servings Per Recipe 8,
  • cal. (kcal) 521,
  • Fat, total (g) 16,
  • sat. fat (g) 3,
  • carb. (g) 79,
  • Monosaturated fat (g) 5,
  • Polyunsaturated fat (g) 1,
  • Trans fatty acid (g) 1,
  • fiber (g) 4,
  • sugar (g) 18,
  • pro. (g) 12,
  • vit. C (mg) 47,
  • Thiamin (mg) 1,
  • Riboflavin (mg) 0,
  • Niacin (mg) 7,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 177,
  • sodium (mg) 811,
  • Potassium (mg) 182,
  • calcium (mg) 20,
  • iron (mg) 4,
  • Percent Daily Values are based on a 2,000 calorie diet
Multigrain Pizza Dough with Honey

Yield: 4 balls of pizza dough
Stand  3 to 5 days
Ingredients
  • 4  cups  unbleached bread flour
  • 3/4  cup  whole wheat flour
  • 1/4  cup  rye flour (or cornmeal or additional whole wheat flour
  • 1 1/2  tablespoons  honey
  • 1 1/2  teaspoons  table salt (or 2 1/2 tsp. coarse kosher salt
  • 1 1/2  teaspoons  instant yeast (also labeled bread-machine or fast-rising yeast)
  • 2  tablespoons  olive oil
  • 2  cups  water, at room temperature
Directions

1. In the bowl of an electric mixer fitted with dough hook(s) or in a large bowl using a large spoon, combine all ingredients. Mix on low or by hand about 3 minutes, until ingredients are combined and all the flour is moistened. Dough will be soft and gluten will not yet be fully developed at this point.

2. If using an electric mixer, increase to medium; mix 2 minutes longer. If working by hand, continue mixing with spoon; or turn dough out onto a counter and knead. Mix long enough to form a smooth, supple dough, about 3 minutes. If dough seems very stiff, incorporate more water, 1 teaspoon at a time, as you mix. If dough is wet and sticky, sprinkle in more flour as you mix. Dough should be tacky but not sticky.

3. Lightly coat an 8-quart bowl with cooking spray or oil. Form dough in a smooth ball and place in bowl, turning once to coat surface with oil. Cover bowl with plastic wrap, without letting wrap touch surface of dough. Let dough stand at room temperature for 30 minutes. Then refrigerate dough overnight or up to 3 days. (Dough will continue to rise in bowl until nearly doubled, then will go dormant from the cold.)

4. Two hours before assembling the pizzas, remove chilled dough from refrigerator. Mist a baking sheet with cooking spray or lightly rub with olive oil. Cut dough in four portions. Form each portion in a smooth round ball.*

5. Place each ball of dough on prepared baking sheet. Lightly mist with cooking spray, then lightly cover with plastic wrap. Let dough stand to come to room temperature.

From the Test Kitchen*
  • Dough balls may be placed in freezer bags that have been lightly coated with nonstick cooking spray. Seal, label and freeze for up to 3 months. Thaw in refrigerator before using.
**
  • If you do not have a baking stone, place a baking sheet upside down in oven.
***Parchment Paper Tips:
  • Not all parchment paper is safe at 500 degrees F. Be sure to check your package directions.
Nutrition Facts (Marinated Artichoke Pizza)
  • Servings Per Recipe 8,
  • cal. (kcal) 521,
  • Fat, total (g) 16,
  • sat. fat (g) 3,
  • carb. (g) 79,
  • Monosaturated fat (g) 5,
  • Polyunsaturated fat (g) 1,
  • Trans fatty acid (g) 1,
  • fiber (g) 4,
  • sugar (g) 18,
  • pro. (g) 12,
  • vit. C (mg) 47,
  • Thiamin (mg) 1,
  • Riboflavin (mg) 0,
  • Niacin (mg) 7,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 177,
  • sodium (mg) 811,
  • Potassium (mg) 182,
  • calcium (mg) 20,
  • iron (mg) 4,
  • Percent Daily Values are based on a 2,000 calorie diet

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