Thin pizza with an array of toppings

DINNER TONIGHT

September 14, 2005|By Bill Daley | Bill Daley,CHICAGO TRIBUNE

This combo of pesto, artichoke and toasted pine nuts is based on the "Pete's a Pie" pizza served at Randy's Wooster Street, a small chain of pizza shops in Connecticut.

This pie epitomizes what I call the New Haven school of pizza-making: super-thin pies sparingly adorned with flavorful ingredients, then baked to an appealing crispness at super-high temperatures in wood- or coal-fired ovens. Your home oven won't get the crust quite as crisp but the pizza still will be delicious.

Tips

Varieties of ready-made pizza doughs or crusts are available at supermarkets.

A good commercial pesto works great here, but make your own if you have fresh basil.

Pizzas invite experimentation. Use whatever you have in the larder for toppings: pitted oil-cured olives, anchovies, roasted red peppers.

Menu

Artichoke-and-pesto pizza

Tomato salad

Lemon sorbet

Beverage suggestion

A smooth California chardonnay enhances the plushness of the marinated artichokes. A lemon cola works too.

The Chicago Tribune is a Tribune Publishing newspaper.

Artichoke-and-Pesto Pizza

Preparation time: 5 minutes; cooking time: 7 to 10 minutes

Makes 2 servings

1/4 cup pesto

1 partially baked pizza crust (9 inches) or dough round

1 jar (6 ounces) marinated artichoke hearts, drained

1/4 cup toasted pine nuts (see note)

1 cup shredded mozzarella cheese

Heat oven to 450 degrees. Spread pesto thinly over prepared pizza crust. Distribute the drained artichoke hearts evenly over the pie. Sprinkle with the pine nuts. Cover with grated mozzarella cheese.

Bake until the crust's bottom is golden and crisp and the cheese has melted, about 7 to 10 minutes. Slice into wedges; serve hot.

Note: To toast pine nuts, place in a small, heavy skillet over medium heat. Cook, stirring often, until the nuts are browned, about 5 minutes.

Per serving: 563 calories; 39 grams fat; 12 grams saturated fat; 40 milligrams cholesterol; 32 grams carbohydrate; 28 grams protein; 742 milligrams sodium; 7 grams fiber

Baltimore Sun Articles
|
|
|
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.