Tuesday, March 15, 2011
How Close Are We?
People. Are we close enough yet that I can just post this recipe with no story? I'd like to think we are. I certainly hope we are anyway, because at this point I feel lucky that I can string two words together much less put together something that is coherent, much less interesting. It's been a long few days, highlighted by 10 hours in the ER and losing 7 pounds. I'm on the mend, but just barely, and of course am being stubborn and delusional about what I can actually do. Not so delusional that I think I can either cook or eat, but delusional enough to think I can just type a bunch of crap up with some pictures and a recipe and call it a blog post. So that's what we've got folks. And I hope at this point we're close enough that you won't mind.
ARTICHOKE "PESTO" PIZZA
1/3 recipe dough from here (again, make a full recipe, and freeze the other 2 thirds)
1 C frozen artichokes (defrosted)
2 garlic cloves, smashed
1 t salt (you could start at 1/2 t and then sprinkle more if needed, 1 t was liberal)
1 T olive oil
1/4 C Parmigiano-Reggiano cheese
1-2 t lemon juice
4 strips bacon
1/2 - 1 C ricotta cheese
sprinkle of cornmeal
Preheat your oven to 475 F.
In a cuisinart like device, whir up the artichokes, garlic cloves, salt and pepper, and parm. If you have a handy-dandy, spot in the top where you can pour liquids whilst it blends, please, add the olive oil this way. Taste. Overcome the urge to find things in your kitchen you can spread it on, so that you'll have some left to put on the pizza crust. Slice the bacon into smallish bits, and cook it in a non-stick pan for about 5 minutes or until delicious and crispy. Roll out the dough. Sprinkle a giant cookie sheet with the cornmeal and then place the rolled out dough on top. Spoon the artichoke deliciousness over the top. Then sprinkle the bacon on top of that. Finally, Add rounded tablespoons of ricotta all over for extra creamy goodness. Pop into the oven and bake for 7-10 minutes (you want cooked crust and warmed toppings).