24 June, 2015
Greek PizzaComments : 3 Posted in : dinner, easy, food, foodie, funny, healthy, humor, pizza, recipe, Uncategorized on by : Jeanette Rueb
Ever since I started this blog, my dad has been asking me to make something for him. Now that classes are finished and my job has not yet begun, I finally have time to go home and cook for my parents.
At first, it was kind of weird. I’m used to my kitchen: My appliances, my organization habits, my rules. Fortunately, my mom was kind enough to set things out for me so I didn’t have to disassemble her kitchen trying to find the mayonnaise. She insisted on being in the kitchen with me while I was working (not my choice), but she only got in the way a couple of times, and nobody got stabbed — Success!
For Father’s Day/my dad’s birthday/because-I-love-my-parents-I-will-feed-them day, I decided to make artichoke pizza. It’s a recipe I got from my cousin, along with the salsa recipe, and it’s just as delicious. It’s kind of like a Greek pizza.
Here’s what you’ll need to make it:
1 can (14 oz) artichoke hearts in water
1/2 cup kalamata olives (or get a Mediterranean blend, if you can)
1/2 cup grated parmesan cheese
1 teaspoon Italian seasoning herb mix
1/3 cup mayonnaise
1 garlic clove, pressed
1 package pizza crust, refrigerated
2 plum tomatoes
Preheat your oven to 425 degrees F. If you are using a pizza stone, put that in the oven to heat up until you’re ready to use it.
Using a hand chopper or a food processor (or a sharp knife and lots of patience), chop the artichokes to somewhere between a medium and a fine chop. Put the pieces in a medium mixing bowl and set it aside. Pit the olives, cut them into quarters, and put them in the bowl with the artichokes. Add the parmesan cheese to the bowl.
If you have a zester, the next part might be easier. I say might because it turns out I’m not very good at zesting lemons, at least, I didn’t feel like I was accomplishing much for the amount of work I was putting into it. I probably just wasn’t doing it right.
If you don’t have a zester, take a paring knife and cut the yellow layer of skin off of the lemon, just above the white pith (it’s very thin). Cut it in strips and then chop it finely, so that the pieces are very small (lemon zest is really strong, in case you’re not familiar with it). I used the zest from about half of the lemon (ish).
Add the zest, mayo, and garlic to the bowl with the artichoke and olives, and mix together well. Set it aside for a couple of steps. We’ll come back to it, in a bit.
Take out a piece of parchment paper and set it on the counter. Remove the pizza stone from the oven and set it on a stable surface. To reduce the risk of burning yourself on the hot pizza stone, we’re going to spread the dough out on here and transfer it to the pizza stone. Once you shape the dough, carry it, on the parchment paper, to the pizza stone. Having an extra set of hands will help here, as you turn the dough and paper over, paper side up, onto the stone. Peel the paper off and throw it away.
Spread the artichoke mixture on the dough, leaving about an inch of crust uncovered on the edges. Thinly slice the tomatoes and arrange them on the pizza, and follow it with a sprinkling of Italian seasoning and the rest of the parmesan cheese.
Bake the pizza for 20-25 minutes (or about 12 minutes on the stone, in my experience), or until the crust is golden and the cheese on top is melted. Let it cool for a few minutes before serving (unless you have an asbestos-lined mouth and can eat food straight out of the oven, and I do know people who can). Serve with a salad or on its own, and enjoy!
This pizza is refreshing in the summer, as it’s lighter on the palate than traditional pizzas.