Artichoke Lemon Pizza
Artichoke Lemon Pizza
Submitted by Chef Laura Cavender
Soups and Breads
Ingredients
- 2 1/2 cups (298g) Bread Flour
- 1 1/2 teaspoons instant yeast
- 1 tablespoon Fustini's Tuscan Spice blend, optional
- for added flavor
- 1 teaspoon salt
- 1 cup lukewarm water
- Fustini's Pesto olive oil, for greasing the pan
- Drizzle of Fustini's Pesto olive oil
- ½ cup roasted garlic cloves
- 2 cups torn cooked chicken
- 2 lemons sliced very thinly
- 1 can artichoke hearts
- 3 cups mozzarella cheese (or blend of with some smoked Gouda or parmesan)
Directions
- Weigh your flour, or measure it by gently spooning it into a cup, then sweeping off any excess. Mix and knead all the dough ingredients &mdash, by hand or mixer until a shaggy dough forms. Cover the dough, allow it to rest for 10 minutes, then knead it again until it becomes smooth and elastic. Form the dough into a ball, place it into a lightly greased bowl, cover, and allow to rest until doubled, about 2 hours.
- Drizzle 1 to 2 tablespoons of olive oil into a Detroit-style pizza pan or a 9&rdquo, x 13&rdquo, pan. Gently stretch the dough into the edges and corners of the pan until it starts to shrink back and won&rsquo,t stretch any farther. Cover the pan, and allow the dough to rest and relax for 15 to 20 minutes before stretching it again. Repeat the rest one more time, if necessary, until the dough fills the bottom of the pan.
- Cover the dough and allow it to rest for 30 to 45 minutes while you prepare the sauce. In the meantime, position a rack at the lowest position of the oven, and preheat the oven to 500°,F.
- Roll out dough. Drizzle with Pesto Olive oil, scatter cheese, and stud with the remaining ingredients, laying lemons across the top. Drizzle with oil again, a sprinkle of salt. Bake in the oven until golden and bubbly, approx. 15-20 minutes.
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