Thursday, March 25, 2010

gourmet grub: artichoke, proscuitto & arugula pizza and spring salad with pistachio-crusted goat cheese

do you ever get tired of eating the same kind of pizza? this week i was in the mood for something different and stumbled across this gourmet recipe. all of the ingredients complimented each other exceptionally well. between the salty prosciutto, lemony peppery arugula, pungent pesto and buttery marinated artichokes you could seriously eat this whole thing up.

(adapted from cooking light)

1 ball whole wheat pizza dough
2-3 tablespoons store bought pesto
1 cup shredded part-skim mozzarella cheese (a little more if you're love cheese)
4 oz marinated artichoke hearts, drained and chopped
3 oz thinly sliced prosciutto
2 tablespoons shredded parmesan cheese
1/2 cup arugula leaves
1 teaspoon fresh lemon juice

position oven rack to lowest setting. preheat oven to 500 degrees. roll out dough on counter (into a circle or rectangle/square) and place on non-stick baking sheet. spread the pesto evenly over dough, leaving a 1/2-inch border. sprinkle mozzarella cheese over pesto. place baking sheet on the bottom oven rack and bake for 5 minutes. remove pizza from oven.

arrange artichokes on pizza and top with sliced prosciutto. sprinkle with parmesan. return pizza to the bottom oven rack; bake an additional 6 minutes or until crust is browned.  the cooking time will depend on the brand of dough you buy.  for best results, follow the directions on the package. in a small bowl, mix lemon juice with arugula. when pizza is finished cooking, garnish with garnish.

i served a simple salad alongside with pistachio-crusted goat cheese balls.  it couldn't have been easier and look how beautiful and elegant they look! in a mini food processor, coarsely chop shelled pistachio nuts. form mini goat cheese balls in hands and roll in evoo and then nuts until well coasted.

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