Okay, here’s the thing: I was not intending to post these recipes. The only savory food I have written about so far are pizzas, and I worry that this may promote the misconception that pizza is all we eat. It is not. In fact, the only pizzas we have eaten since January have been the two (now four) pizzas that we have blogged about. We do eat proper meals. Pinkie swear.
However, these were just too good not to post. The first one–white pizza with artichokes and mushrooms–was intended to be a vegetarian alternative to our sausage and mushroom pizza. It was waaay better than the original (score one for the vegetarians). The second marked our inauguration into homemade pizza sauce. It was light, fresh, and flavorful.
I have no pictures to share, so without further ado:
Artichoke & Mushroom White Pizza
about 3 tbsp olive oil
1 clove garlic, minced
1.25 ounces dried porcini mushrooms
5 ounces cremini mushrooms, sliced
1 jar marinated artichoke hearts (about 7.5 oz)
1.5 cups grated mozzarella (I used the block–not fresh–kind for this pizza)
2 tsp lemon zest
Trader Joe’s pizza dough (or make a thin crust-style dough)
- Preheat oven to 425 degrees Fahrenheit.
- In a small bowl, microwave about 1 tbsp oil with minced garlic for 10 seconds. Set aside.
- Boil water and add to dried porcini mushrooms to reconstitute. There should be enough water so that all the pieces are floating. Allow to sit for 20 minutes, stirring occasionally.
- With about 5 minutes remaining for the porcini mushrooms, sauté the cremini mushrooms on medium-high heat with about 2 tbsp oil, adding salt to taste, until cooked through. Add the reconstituted porcini mushrooms and continue to cook for 2-3 minutes.
- Either at the same time (while porcini mushrooms are steeping) or afterwards, separate the artichokes from their liquid. Cook the liquid from the jar on medium high in a shallow pan for about 5-7 minutes, allowing the liquid to thicken and partially evaporate. Turn heat down to medium and add the artichokes. Cook for about 5 minutes, breaking the hearts into smaller pieces with your spatula. The remaining liquid should get absorbed into the artichokes.
- Flour a clean surface and roll out dough to shape of prepared pan. Oil and lightly dust pan with flour, then set dough on pan and stretch/shape to fit.
- Using a pastry brush, brush the garlic oil onto pizza dough. Layer cheese, mushrooms, and artichokes. Sprinkle lemon zest. Bake for 20 minutes, then allow to rest 5 minutes before cutting.
Homemade Margherita Pizza
1 15-ounce can of tomato sauce
1 6-ounce can of tomato paste
2 tsp ground oregano
2 tsp chopped fresh basil
1 tsp ground paprika
1/2 tsp sugar
1 clove garlic, minced
1 ball fresh mozzarella
2-3 roma tomatoes
about 1 cup fresh basil
Whole Foods’ pizza dough (or thick crust-style dough)
- Preheat oven to 425 Fahrenheit.
- Combine first 7 ingredients in a bowl and stir. Set aside.
- Chop mozzarella and tomatoes into roughly 1/2 inch slices. I end up using about 3/4 of a ball of cheese and 2.5 tomatoes, but the amount you use is up to you.
- Wash basil and pluck off stems.
- Assemble pizza: sauce, then tomatoes, then mozz, then basil.
- Bake pizza for 20 minutes. Remove and allow to sit for 5 minutes before cutting.