Oct pizza festival - radicchio, artichoke, chevre

[Guest guest]

not low enough fat -- but we know tricks to reduce the fat

in this combination pizza ;-)

 

 

* Exported from MasterCook *

 

Radicchio, Artichoke and Goat Cheese Pizza

 

Recipe By :Louise Pickford

Serving Size : 6 Preparation Time :0:00

Categories : Illustrated Main Courses

{Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

DOUGH:

1 1/4 teaspoons active dry yeast

1 1/4 cups tepid water

3 cups all-purpose flour

1 pinch sugar

1/2 teaspoon salt

TOMATO SAUCE:

2 tablespoons olive oil

2 garlic cloves -- crushed

8 medium tomatoes -- peeled, seeded, chopped

1 tablespoon chopped fresh oregano

TOPPING:

12 young artichokes -- about 3 inches long

1/2 lemon -- juiced

oil -- for brushing

1 small radicchio -- separated into leaves

6 ounces goat cheese -- crumbled

greek olives

 

1. Blend the yeast with the water, 1/2 cup flour, and the sugar and leave in a

warm place for 10 minutes, or until frothy. Sift the remaining flour and salt

into a bowl. Make a well in the center and work in the yeast mixture. Knead for

8 to 10 minutes, or until the dough is smooth and elastic, Place in an oiled

bowl, turning to coat well, cover, and let rise in a warm place for 30 minutes,

until doubled in size.

 

2. Meanwhile, make the tomato sauce. Heat the oil in a small saucepan and saute

the garlic for 2 minutes. Stir in the remaining ingredients and simmer gently,

uncovered, for 15 minutes, until thick. Let cool.

 

3. Preheat the oven to 475F. Lightly oil four 8-inch pizza pans or 2 large

baking sheets.

 

4. Cut off all but 1/4 inch of stalk from the artichokes and discard. Using a

small knife, snip off the tough outer leaves until only the tender inner leaves

remain. Trim the top two-thirds of the artichokes and discard. Cut in half, rub

all over with lemon juice, and blanch in boiling water for 3 to 4 minutes, until

just tender. Refresh under cold water and pat dry.

 

5. Punch the dough down on a lightly floured surface and divide into 4 equal

pieces. Roll out to 8-inch rounds and place in the pizza pans or on the baking

sheets. Brush crusts with a little oil and spread on the tomato sauce. Top each

pizza with 3 to 4 radicchio leaves and 6 artichoke halves. sprinkle the cheese

and plenty of olives over the top.

 

6. Bake the pizzas in the top of the oven for 10 to 15 minutes, until bubbling

and golden. Serve at once with a mixed salad.

 

TIP - If fresh young artichokes are not available, use good-quality canned or

frozen artichoke hearts instead.

 

[COMMENT: 6 oz goat cheese is 1 1/2 cups. Halve that amount: 493 Calories; 11g

Fat (19.3% calories from fat) to make room for a few olives.]

 

Source:

" The Inspired Vegetarian by Louise Pickford (Stewart Tabori Chang 1992) "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 557 Calories; 16g Fat (24.9% calories

from fat); 25g Protein; 84g Carbohydrate; 18g Dietary Fiber; 30mg Cholesterol;

536mg Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 6 1/2 Vegetable; 0

Fruit; 2 Fat; 0 Other Carbohydrates.

 

NOTES : I cannot remember when I ate my first pizza, but I distinctly remember

eating a variation of this one. While staying with friends in France, I was

served this delicious pizza with its topping of bitter radicchio, creamy goat

cheese;, and nutty artichokes. It is a definite must for pizza lovers

everywhere.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 46 0 0 0 0 0

 

..

=^..^= PatH (Pat Hanneman)

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