Pizzas really are a simple meal to prepare - here's last night's effort that went down very well with the primary care giver.

Artichoke Pizza

12 inch pre-sauced pizza base
Pizza sauce
Half green capsicum
Two button mushrooms
Pickled artichoke hearts (in vinegar)
Half stick of goats cheese
Pizza cheese

Start with the pizza base on a pizza tray - I've found the best ones are the refridgerated ones with preapplied sauce in the deli. There's never enough sauce, so I use Leggo's pizza sauce in a squeeze bottle - more flavour than plain tomato paste which I used to use, and a full tub of tomato paste is too much and you end up wasting some. Use the back of a dessert spoon to evenly apply the sauce. I usually add some garlic flakes at this point for extra flavour.

Light sprinkling of cheese directly on the sauce. Don't put too much cheese on - it will form a cheese bubble that burns and ruins the pizza.
Add diced green capsicum, sliced button mushrooms, then add eight artichoke hearts evenly spaced - you want them to be the feature ingredient of each slice. Make sure the artichoke is well drained - too many liquidy ingredients are the death of a good pizza. Goats cheese can be a bit tricky - if it's a firm cheese, you can add medallions of it, but if it's soft, sticky or crumbly, you're stuck spreading it as best you can. Goats cheese is a personal preference - and the most expensive ingredient. $8 worth only does two pizzas, but complements the artichoke so well, it's worth it.

When applying your ingredients, remember that the finished pizza is going to be cut into slices - leave the middle fairly bare of toppings to help with slicing. Add more cheese on top to finish - leave a bit of a well in the middle, and don't spill cheese onto the edge of the crust - it will burn. Sprinkle with oregano to finish.

Pizzas don't take long to cook - 12 to 14 minutes in a fan forced oven at 250C should be enough - commercial pizzas are cooked in only 6 minutes! You want the cheese to be just brown. Cut the pizza almost immediately after coming out of the oven - it will cool quickly. No need for parmesan with this pizza - the flavour of the goats cheese and the artichoke is the main attraction.

Trust me, after having worked in a pizza shop - make your own at home :)


Chaise pomme de terre said...

I'm going to investigate pizza dough recipes and add one soonish :)

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