Artichoke and Provolone Pizza
- Vegetarian
Ingredients
- 1 pizza dough (1-1/3 to 1-1/2 lb/680 to 750 g), at room temperature
- 8 small artichokes
- 1 tbsp (15 mL) cornmeal
- 2 cloves garlic, minced
- 1/4 tsp (1 mL) salt
- 1/4 cup (60 mL) extra-virgin olive oil
- 1 cup (250 mL) shredded provolone or mozzarella cheese
- 1/4 cup (60 mL) grated Romano cheese
- 1/4 tsp (1 mL) black pepper
Preparation
Shape dough into ball by pulling side down and folding into bottom at centre; cover with tea towel and let rest for 20 minutes.
Meanwhile, pull off tough, dark green leaves of each artichoke to reveal tender yellow-green interior, and peel stem; cut off and discard top third to half of artichoke so only tender part of leaves, heart and stems remain. Soak in bowl of cold acidulated water (water to which a little lemon juice or vinegar has been added).
On lightly floured surface, shape dough by pressing down with fingertips, then pulling at edges to stretch (or use rolling pin, letting dough relax between rollings as necessary), into 14-inch/35 cm round to fit pizza pan or into 16- x 12-inch/40 x 30 cm rectangle to fit baking sheet. Sprinkle cornmeal evenly over pan; lay dough in pan.
Drain artichokes and slice thinly lengthwise; in bowl, toss together with garlic, salt and 3 tbsp/45 mL of the oil. Spread artichoke mixture over dough; top with provolone and Romano cheeses, and pepper. Sprinkle with remaining oil.
Bake on lower rack of 425F/220C oven until bottom of crust is golden, 16 to 20 minutes in convection oven or 20 to 25 minutes in conventional oven.
Makes 8 slices.
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