Artichoke& leek pizza (ew)

 
                        ARTICHOKE & LEEK PIZZA (EW)
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Main dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       md           Sized artichokes or 4 small
      1/2                Lemon for preparing
                         -artichokes
    1       oz           Pancetta, diced
    1       tb           Olive oil preferably extra
                         Virgin
    1                    Onion, finely chopped
                         Salt & freshly ground black
                         -pepper, to taste
    1                    Large leek, thoroughly
                         -claned and sliced thinly
      3/4   lb           Pizza Dough
                         Semolina or cornmeal for
                         -dusting
    2       oz           Mozzarella cheese, coarsely
                         -grated (2/3 cup)
    3       tb           Freshly grated Parmesan
                         -cheese
 
   Place a pizza stone, baking tiles or an inverted
   baking sheet on the lowest rack of a cold oven;
   preheat for 30 minutes to 500 degrees F or the highest
   setting.
   
   For each of the artichokes, peel away and discard the
   tough outer leaves, snapping them off at the base,
   until you reach the pale yellow leaves with the darker
   green tops.  Slice off the darkest green top and rub
   the artichoke with the cut side of the lemon half.
    With a paring knife, trim the artichoke where you
   snapped off the leaves, removing any green portions.
   Rub with lemon.  Trim the bottom 1/4 inch off the stem
   and pare away the tough outer skin. With a melon
   baller or paring knife, remove the fuzzy choke from
   the center of the artichoke. Cut the heart into
   quarters, then cut each quarter into 4 pieces. Squeeze
   the lemon into a bowl of water and place the artichoke
   pieces into the acidulated water to keep them from
   turning brown.
   
   Heat a skillet over the medium heat, add pacetta and
   cook, stirring until golden about 4 minutes.  Drain
   the pancetta on paper towels. Pour off fat from the
   skillet.  Add 1 1/2 tsp. of the olive oil and onions
   to the skillet.  Cook, stirring occasionally, until
   the onions are soft but not brown, about 3 minutes.
   Add the drained artichoke pieces and stir to mix well.
   Add pepper and 2/3 cup water.  Cover and cook over low
   heat until the artichoke pieces are tender and most of
   the liquid has cooked away, about 15 minutes.  Add
   leeks and stir to mix well. Taste and adjust
   seasonings, adding salt if desired. Let cool
   completely.
   
   Here we go with the dough again...Place dough on a
   lightly floured surface and pat into a disk.  Use a
   rolling pin or your hands to roll or stretch the dough
   into a circle that is 1/4 inch thick and 10 to 12
   inches in diameter.  Transfer to a semolina or
   cornmeal dusted pizza peel or inverted baking sheet.
   Brush the dough with a little of the remaining olive
   oil. Distribute the artichoke mixture over the dough.
   Sprinkle the cheeses over the artichoke mixture.
   Drizzle with the remaining olive oil.
   
   Carefully slide the pizza onto the heated pizza stone
   and bake for 6 to 8 minutes, or until the bottom is
   crisp and browned and the top is bubbling.
   
   Entered by: Diane Pahl (1:2410/120) Recipes from:
   Eating Well, The Magazine of Food and Health (tm) ISSN
   1064-16399
  
 
 
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