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Friday, December 01 2017

Everyone loves spinach-artichoke dip, but the tender veggie is also amazing in artichoke lasagna, artichoke pizza -- even artichoke nachos! But don't take our word for it; try a new artichoke gourmet dinner today, and prepare to fall in love all over again.

INGREDIENTS

1 - recipe All-Purpose Pizza Dough or Multigrain Pizza Dough with Honey
2 - tablespoons olive oil
2 - large onions, sliced in strips
2 - tablespoons sugar
1 - tablespoon balsamic vinegar
1 - 4 ounce jar marinated artichoke hearts, drained and sliced in strips
1 - 16 ounce jar fire-roasted red peppers, drained and sliced in strips
1 1/4 - 1 1/2 - cups purchased salsa fresca, drained
1 - cup sliced black olives


DIRECTIONS

Remove dough from refrigerator 2 hours before assembling pizzas. About 45 minutes before baking, place an oven rack one-third the distance from bottom of oven. Place a pizza stone or invert a heavy baking sheet on the rack. Preheat oven to 500 degrees F.


In a large skillet heat the oil over medium heat. Cook onions in hot oil about 10 minutes, until translucent. Stir in sugar and balsamic vinegar; cook until juices bubble. Transfer onions to a strainer set over a bowl. Drain for 3 minutes. Return juices to skillet. Cook over medium heat for 5 minutes until the consistency of honey. Remove from heat. Return onions to skillet. Stir to coat, then set aside.


For pizzas, stretch each dough portion in a circle. One at a time, transfer to a pizza peel (pizza-size spatula) or rimless cookie sheet dusted with flour. Top with onion mixture, artichokes, peppers, salsa, then olives. Bake for 5 to 7 minutes, until toppings bubble, cheese turns golden, and pizza edges are golden brown. Rotate pizzas halfway through baking time. Let stand for 5 minutes before slicing.


FROM THE TEST KITCHEN

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
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