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Radicchio, Artichoke, and Goat Cheese Pizza Recipe

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This recipe for Radicchio, Artichoke, and Goat Cheese Pizza, by , is from Cooking with Mary, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jolana Bernhardt

Category:
Category:

Ingredients:  
Ingredients:  
DOUGH:
1 1/4 teaspoon active dry yeast
1 1/4 cups tepid water
3 cups all purpose flour (I like to blend white and wheat flour)
pinch of sugar
1/2 teaspoon salt

TOMATO SAUCE:
2 tablespoons olive oil
2 cloves garlic, crushed
8 medium tomatoes, peeled, seeded, chopped
1 tablespoon chopped fresh oregano

TOPPING:
oil for brushing
12 young artichokes, about 3 inches long, artichoke hearts
Juice of 1/2 lemon
1 small radicchio, separated into leaves
6 ounces crumbled goat cheese
Greek olives

Directions:
Directions:
Blend yeast with water, 1/2 cup flour, and sugar. Leave in a warm place for 10 minutes, or until frothy. Sift the remaining flour and salt into a bowl. Make a well in the center and work in the yeast mixture. Knead for 8-10 minutes, or until the dough is smooth and elastic. Place in an oiled bowl, turning to coat well, cover, and let rise in a warm place for 30 minutes, until doubled in size.

Meanwhile, make the tomato sauce. Heat the oil in a small saucepan and saute the garlic for two minutes. Stir in the remaining ingredients and simmer gently, uncovered,for 15 minutes, until thick. Let cool.

Preheat oven to 475F. Lightly oil four 8-inch pizza pans or 2 large baking sheets.

Cut off all but 1/4 inch of stalk from the artichokes and discard. Using a small knife, snip off the tough outer leaves until only the tender inner leaves remain. Trim the top two-thirds of the artichokes and discard. Cut in half, rub all over with lemon juice, and blanch in boiling water for 3-4 minutes, until just tender. Refresh under cold water and pat dry.

Punch the dough down on a lightly floured surface and divide into 4 equal pieces. Roll out to 8-inch rounds and place in the pizza pans or on the baking sheets. Brush crusts with a little oil and spread on the tomato sauce. Top each pizza with 3-4 radicchio leaves and 6 artichoke halves. Sprinkle the cheese and plenty of olives over the top.

Bake the pizzas in the top of the oven for 10-15 minutes, until bubbling and golden. Serve at once with a mixed salad.

Note: If fresh young artichokes are not available, use good quality canned or frozen artichoke hearts instead.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
I have only used this dough recipe to make our own pizzas, using whatever toppings the family prefers. I also work the dough with my hands, oil the baking pan and sprinkle corn meal on it, then just press and smooth the dough out into the pan, rather than working with a floured surface and rolling it out.

 

 

 

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