This is the perfect clean-out-your-fridge pizza. Or at least it was for me. 🙂
Right before I went out of town for a couple weeks, I realized my fridge was hiding a bag of mini artichokes, half a can of beans, a handful of random tomatoes that weren’t getting younger, and a few mostly-used up cheeses. Hm. So this is what I can up with.
And it was good! My husband said it might be his favorite pizza I’ve made. 🙂
- Your favorite pizza crust (10 minute whole wheat pizza crust recipe here)
- 6 mini artichokes (or 2-3 large)
- 3 cups chopped tomatoes (any type)
- 1/4 cup chopped fresh basil
- 3 tbs basil or artichoke pesto
- 2 tbs green olives, chopped
- 2 garlic cloves, minced
- 1/4 cup parmesan cheese
- 2 tbs feta cheese
- 1/2 can white beans (about 2/3 cup cooked)
- 2 tsp olive oil
- black pepper to taste
Preheat oven to 400 F.
To steam the artichokes: Snip off the spikey leaf tips with scissors. Slice each artichoke in half, lengthwise. Brush with lemon juice or vinegar to keep from browning. With a spoon or your fingers, pull out the fuzzy purple thing in the center.
Fill a pot ~1/3 full of water (I tossed in a lemon slice, some chopped bay leaves, and a few garlic cloves to slightly flavor the ‘chokes! It worked well).
Bring the water to a boil and place the artichokes in a steamer basket or colander above the boiling water. They’ll take 30-40 minutes to steam before they are tender.
Meanwhile, make your crust (if you are using a no-rise recipe). In a mixing bowl, combine the tomatoes, basil, pesto, olives, garlic, cheeses, olive oil, beans, and black pepper. (Note that I actually roasted the topping separate from the crust…I hadn’t decided pizza at first, and was just cooking aimlessly. Ha!)
Spread this topping on the pizza crust and bake at 400 F about 20 minutes, until the crust is done and the toppings look, well, roasted.
The artichokes should be done steaming by the time the pizza is done.
Pull off the outer leaves of the artichokes, saving the hearts and inner leaves. Top the pizza with the artichoke hearts and save the outer leaves for the side.
You can scrape off the inside with your teeth, and they are delicious dipped in mayo+lemon juice+garlic powder!
Yum, roasted tomatoes and artichokes make such a killer combination. 🙂