the perfect recipe
After the hustle and bustle of the holidays, we all welcome a sense of normalcy and calm into our lives. Not to mention some low budget thrills to help relieve our bank accounts from holiday expenses. But what can I do that’s fun and inexpensive, you say? Well, I got the answer…pizza night! No, no, not Papa John’s or Domino’s. I am talking real dough (I cheat and actually get the dough pre-made at Publix), guest’s choice of toppings, and a variety of delicious pizzas everyone can dig into. Pizza night could not of come at a better time, especially with that pesky polar vortex out there – indoors and inexpensive-you’re welcome!
Pizza is more than just delicious, it is perfect for a group of friends to tackle together. I always thought the pizza making process gave everyone in the kitchen a significant job and allowed all to participate. For my group, we had some that were great at rolling out the dough…not to mention the select few that could toss it, pouring the sauce and mixing toppings, and the heavy lifting of rotating pizzas out of the oven. I truly believe pizza has a way of bringing people together, not to mention the Peronis that just seal the deal.
Here is my pizza, it’s my favorite pesto prosciutto artichoke and mozzarella pizza. You can find the recipe at the end of the post.
a friend opted for pepperoni
the after math.. we had about 5 different pizzas
another group activity for dessert, fondue!
I think we were pretty happy with our meals!
pesto prosciutto artichoke and mozzarella pizza
1/2 cup pesto
1 stemmed portobello mushroom – I forgot the mushroom last time but a must have!
3 tsp. evoo
salt and black pepper
all purpose flour
8 ounce of pizza dough- Publix usually have them chilled in the bakery section
6 marinated artichoke hearts – I usually just buy the canned
6 ounces mozzarella
prosciutto slices – your preference of how much
1. preheat oven to 450 degrees
2. place mushrooms on baking sheet and drizzle evoo, bake for 10 minutes then combined mushrooms and juices in a bowl, season with salt and pepper
3. lightly dust counter top with flour and press dough into a thin disk approx 9″ in diameter
4. dust baking sheet with cornmeal and place dough, spreading the pesto sauce on top leaving 1/2″ border for crust
5. arrange mushrooms, artichokes, and cheese over pesto. Bake for 10 minutes
6. place prosciutto over pizza and bake for another 5 minutes until crust is golden brown.
Let me know how it goes, I would love to get some new and exciting recipes in my book!