No Need to Knead by Dunaway Suzanne

Author:Dunaway, Suzanne [Dunaway, Suzanne]
Language: eng
Format: epub
Tags: COOKING / General
ISBN: 9781909808737
Publisher: Grub Street Publishing
Published: 2012-12-09T23:00:00+00:00

TO PREPARE THE ARTICHOKES: With a sharp, serrated knife or potato peeler, trim the discoloured parts of stem and cut each globe in half, discarding the tips of the pointy leaves. Peel and discard the outer green leaves to expose the yellow, tender part of globes. Slice each artichoke in thin slices from top to bottom. Put them in a bowl, sprinkle with 15 ml/1 tablespoon of the lemon juice, and set aside until ready to use.

In a large frying pan, heat the olive oil over medium-high heat, drain the artichokes well, and sauté them until golden brown or until quite crispy on the edges. Add the garlic and mint and cook for 2 to 3 minutes longer. Season with salt and pepper. Sprinkle with the remaining 30 ml/2 tablespoons of lemon juice and set aside to cool.

TO MAKE THE PIZZA: Preheat the oven to its highest temperature. Stretch the dough on an oiled baking sheet, as explained in the recipe for Basic Pizza Crust.

Spread a thin, even layer of tomato sauce over the dough, if using. Distribute the cooled artichoke slices over the pizza and sprinkle with the mozzarella. Bake on the lowest oven rack for 7 to 10 minutes, or until the crust is golden and the artichokes are nicely browned.

NOTE: For a more exotic pizza, add sliced, sautéed potatoes (what else?). Mentuccia, an Italian mint, may be found at nurseries.

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