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Recipe Name: Artichoke And Leek Pizza Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Main dish Comments:
Preparation Time:
Number of Servings: 1

2 Sized artichokes or 4 small
1/2 Lemon for preparing
1 Ounce(s) Pancetta, diced
1 Tablespoon(s) Olive oil preferably extra
1 Onion, finely chopped
Salt & freshly ground black, Salt & freshly ground black
pepper to taste
1 Large leek, thoroughly
claned and sliced thinly
3/4 Pound(s) Pizza Dough
Semolina or cornmeal for
2 Ounce(s) Mozzarella cheese, coarsely
grated 2/3 cup
3 Tablespoon(s) Freshly grated parmesan
Place a pizza stone, baking tiles or an inverted baking sheet on the
lowest rack of a cold oven; preheat for 30 minutes to 500 degrees F or
the highest setting. For each of the artichokes, peel away and discard
the tough outer leaves, snapping them off at the base, until you reach
the pale yellow leaves with the darker green tops. Slice off the
darkest green top and rub the artichoke with the cut side of the lemon
half. With a paring knife, trim the artichoke where you snapped off
the leaves, removing any green portions. Rub with lemon. Trim the
bottom 1/4 inch off the stem and pare away the tough outer skin. With
a melon baller or paring knife, remove the fuzzy choke from the center
of the artichoke. Cut the heart into quarters, then cut each quarter
into 4 pieces. Squeeze the lemon into a bowl of water and place the
artichoke pieces into the acidulated water to keep them from turning
brown. Heat a skillet over the medium heat, add pacetta and cook,
stirring until golden about 4 minutes. Drain the pancetta on paper
towels. Pour off fat from the skillet. Add 1 1/2 tsp. of the olive oil
and onions to the skillet. Cook, stirring occasionally, until the
onions are soft but not brown, about 3 minutes. Add the drained
artichoke pieces and stir to mix well. Add pepper and 2/3 cup water.
Cover and cook over low heat until the artichoke pieces are tender and
most of the liquid has cooked away, about 15 minutes. Add leeks and
stir to mix well. Taste and adjust seasonings, adding salt if desired.
Let cool completely. Here we go with the dough again...Place dough on
a lightly floured surface and pat into a disk. Use a rolling pin or
your hands to roll or stretch the dough into a circle that is 1/4 inch
thick and 10 to 12 inches in diameter. Transfer to a semolina or
cornmeal dusted pizza peel or inverted baking sheet. Brush the dough
with a little of the remaining olive oil. Distribute the artichoke
mixture over the dough. Sprinkle the cheeses over the artichoke
mixture. Drizzle with the remaining olive oil. Carefully slide the
pizza onto the heated pizza stone and bake for 6 to 8 minutes, or
until the bottom is crisp and browned and the top is bubbling.
Entered by: Diane Pahl (1:2410/120) Recipes from: Eating Well, The
Magazine of Food and Health (tm) ISSN 1064-16399 From Gemini's MASSIVE
MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 2551
Calories From Fat: 747
Total Fat: 84.5g
Cholesterol: 217.9mg
Sodium: 4680.6mg
Potassium: 3949.4mg
Carbohydrates: 300.3g
Fiber: 61.6g
Sugar: 12.6g
Protein: 157.9g

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