Mushroom Artichoke Pizza ~ Recipe ReDux
Homemade pizza parties are great in the summer when you can cook your pizza right on the BBQ (I’m a big fan of outdoor cooking)! With a station of assorted toppings for your guests to mix and match – it’s never a disappointment. It is also a great winter option because the hot hot oven makes for a toasty kitchen (especially if you’re snowed in or battling the polar vortex)! January’s Recipe Redux Pizza Party is so much fun because let’s face it – you can’t go wrong! Here are my topping must-haves for a fabulous homemade pizza party and the recipe for one of my favorite pizzas – Mushroom Artichoke Pizza.
First, the dough. I like Wolfgang Puck’s Pizza Dough recipe and I’ll substitute part of the all purpose flour for whole wheat flour for a boost of whole grain goodness. When you find a dough recipe that works for you – hold on to it! Second, buy or make your favorite tomato sauce. Last but not least, gather your favorite veggie pizza toppings.
Artichoke hearts (in water, drained)
Thin fresh mozzarella slices
Fresh tomato slices
1 tsp. olive oil
1 clove garlic, chopped
8 oz. can tomato sauce (no salt added)
Dash of salt and pepper
2 dashes of Italian dried herb blend
In a shallow pan, heat oil, add garlic and sauté. Add tomato sauce, salt, pepper and herb blend. Simmer over medium heat, stirring frequently for 10-15 minutes until slightly reduced. Keep hot or refrigerate until ready to use.
Mushroom Artichoke Pizza
Makes 4 small pizzas
1 – 15 oz. can of quartered artichokes, drained, rinsed, blotted dry, sliced into smaller pieces
1 – 2 cups oyster or white mushrooms, chopped
Fresh mozzarella cheese, sliced thin
Preheat oven to 450 degrees Ferinheight. If using a pizza stone, start stone in cold oven before preheating and hold at the correct temperature for at least 30 minutes.
Prepare pizza dough and sauce according to directions. Sauté oyster mushrooms in ½ tsp. olive oil. Roll out one-quarter portion of pizza dough on lightly floured parchment paper on a flat surface. Trim the excess edges of the parchment paper. Spoon a thin layer of pizza sauce evenly on the dough and distribute mushrooms, artichokes and fresh mozzarella slices evenly around the pie (I like putting the veggies under the cheese so they don’t dry out). Slide parchment paper with pizza onto a pizza stone or pan in the hot oven.
Bake for approximately 5-6 minutes until edges are golden. Very carefully, slide pizza out of the oven and onto a cooling rack. Cool for about 5 minutes before slicing. Repeat with additional pizza pies. Enjoy!