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Caramelized Onion And Artichoke Pizza

 

A lighter, healthier yet still tasty pizza is made with fresh homemade pizza dough, and topped with caramelized onion, artichoke hearts and parmesan cheese. Feel free to use store-bought or pre-made pizza dough or crust, it will still come out delicious.
11

Yield

8

servings

Prep

10

min

Cook

30

min

Ready

40

min

Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Good source of fiber
 

Ingredients

1 x cornmeal
for pan
*
2 teaspoons olive oil, extra-virgin
2 each onions
thinly sliced (2 cups)
10 ounces artichoke hearts
frozen, thawed and sliced (2 cups)
1 tablespoon rosemary leaves
chopped fresh, or 1 teaspoon dried
1 x salt
to taste
*
1 x black pepper
Freshly ground to taste
*
¼ cup Parmesan cheese
1/2 ounce
Pizza dough prestissimo:
2 cups all-purpose flour
1 x yeast, active dry
quick-rising, 1 package
*
1 teaspoon salt
½ teaspoon sugar
¾ cup water
1 teaspoon olive oil, extra-virgin

Directions

Set oven rack in lowest position; preheat oven to 500°F (or the highest setting).

Sprinkle a pizza pan or baking sheet generously with cornmeal; set aside.

Heat oil in a large skillet over medium-low heat.

Add onions and cook, stirring, until softened and golden, about 10 minutes.

Add artichoke hearts and rosemary.

Continue to cook, stirring, until the artichokes are tender, about 5 minutes.

Remove from the heat and season with salt and pepper.

On a lightly floured surface, roll dough into a 14-inch circle or a 15-by-10-inch rectangle.

Transfer the dough to the prepared pan.

Distribute the onions and artichokes over the dough.

Bake the pizza for 12 to 15 minutes, or until the bottom and edges are browned.

Sprinkle cheese over the top, slice and serve.

Pizza Dough Prestissimo:

Combine flour, yeast, salt and sugar in a food processor and pulse to mix.

Heat water and oil in a small saucepan or the microwave to between 125 and 130°F.

With the processor on, gradually pour the hot liquid through the feed tube.

Process until the dough forms a ball. Then process for 1 minute to knead.

Turn the dough out onto a lightly floured surface.

Cover with plastic wrap and let rest for 10 minutes.

Whole-Wheat Variation:

Substitute 1½ cups all-purpose white flour and ⅓ cup whole-wheat flour for the flour in the above recipe.

Proceed in the same manner.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 100g (3.5 oz)
Amount per Serving
Calories 21615% of calories from fat
 % Daily Value *
Total Fat 4g 5%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 3mg 1%
Sodium 363mg 15%
Total Carbohydrate 13g 13%
Dietary Fiber 3g 13%
Sugars g
Protein 13g
Vitamin A 2% Vitamin C 6%
Calcium 6% Iron 13%
* based on a 2,000 calorie diet How is this calculated?

 

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