Food Porn Friday: Pizza with Artichoke Hearts, Olives, & Goat Cheese

I love making pizza. And not just because it’s delicious (um, hello!) but because it’s so simple to make. All you have to do is make your crust (or you can buy it), spread with sauce, sprinkle with toppings, and dust with cheese. Put it in the oven for 15 minutes and dinner is served! The hardest part is making your crust, and really that isn’t hard at all. It takes a bit of time, but most of that time is hands off, just letting the dough rise.

I make pizza a lot. At least once a month, sometmes more. You can put ANYTHING on pizza and it will be delicious! Although, let’s be honest… cover cardboard with cheese and I’m likely to eat it! I LOVE me some cheese! Incedentally, so does H: he tried to gobble up as much of my pizza as I would let him, and he went crazy over the goat cheese! This is my first time making this combanation and it definitely won’t be my last! You don’t have to add mozzerella if you don’t want, but I like to sprinkle just a bit on, so it holds all the toppings a bit better as the goat cheese doesn’t really melt. But seriously, who doesn’t need  a bit more cheese in their life? Well, unless you can’t have dairy. Then you have my neverending sympathy.

Pizza with artichoke hearts, olives & goat cheese

dough

  • 1 package yeast
  • 1 Tbs honey or sugar or molasses
  • 1 cup warm water
  • 1 tsp kosher salt
  • 2 Tbs olive oil
  • 3 cups AP flour (I use 2 cups AP & 1 cup WW)

toppings

  • garlic oil
  • goat cheese
  • mozzerella cheese
  • sliced kalamata olives
  • sliced artichoke hearts
  • sliced yellow bell peppers
  • capers

Dissolve the yeast and the honey in the warm water and let sit until foamy. Add the salt and olive oil. Stir in the flour until the dough forms a ball. [If the dough is crumbly, add more water; sticky, add more flour.] Turn out onto a floured counter and knead for 5-10 minutes or until elastic. Form into a ball and place into an oiled bowl topped with damp towel. Allow to rise until doubled, about an hour. Punch down the dough and either leave it alone for a large, split in half for 2 mediums or into quarters for personal size. Allow the dough to rise for 10 minutes. Pat into a round (or square, rectangle, any shape really) and place on either a pizza stone or oiled baking sheet.

 Top your pizza with the toppings [I like to do a liberal brush with the garlic oil, sprinkle on a bit of both cheesees, then the toppings, then more cheese, then a tiny bit more toppings and then a drizzle of oil, salt and pepper] and bake at 425F for 15-20 minutes, or until the crust is golden and the cheese is browned and bubbly. Trust me, I know it’s hard, but LET YOUR PIZZA SIT FOR 5-10 MINUTES BEFORE CUTTING IT! Trust me – it will be better this way. Unless you want all the toppings and cheese to slide off when you slice it, then be my guest!

 

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