Artichoke and Arugula Pizza

From Shape Oct. 2014

Photo by Stephen L.
Adapted from keyingredient.com

PREP TIME

30

minutes

TOTAL TIME

40

minutes

SERVINGS

4

servings

PREP TIME

30

minutes

TOTAL TIME

40

minutes

SERVINGS

4

servings

Adapted from keyingredient.com

Ingredients

  • 1 1/2

    tbsp. EVOO

  • 1/2

    red onion, thinly sliced

  • 2

    cups cremini mushrooms, thinly sliced

  • 1

    14-oz. can artichoke hearts, drained and patted dry

  • 1/2

    tsp. sea salt

  • Flour

  • 1

    pound fresh pizza dough, at room temperature

  • Cooking spray

  • 1

    cup organic, no-salt-added tomato or pizza sauce

  • 4

    slices pancetta, diced, or 1/4 cup cubed Italian bacon (optional)

  • 1/4

    cup shaved manchego cheese (use vegetable peeler)

  • 1 1/2

    cups wild baby arugula

Directions

1. Preheat oven to 350 dF. In a saute pan, heat 1 tbsp. of olive oil over medium. Add onion and cook for 4-6 minutes or until fragrant; then add the mushrooms and cook for another 4 minutes, stirring occasionally. Add artichokes, season with 1/4 tsp. of salt, and continue to sauté until the water has been cooked off, about 2-3 minutes. Remove from heat. 2. Lightly dust a clean work surface with flour. Use a rolling pin to roll out the pizza dough until it is approx. 1/4-inch thick. Lightly coat a baking sheet with cooking spray, and carefully transfer dough to it, brush with remaining olive oil, and sprinkle with remaining sea salt. Use a pastry brush or spoon to spread the sauce evenly over the dough, leaving 1/2-inch to 1-inch crust around edges. Top pizza with sautéed vegetables, pancetta/bacon, and cheese. 3. Bake on center rack of oven for 12 minutes. Rotate pan and bake for another 8 minutes, or until crust is lightly golden. Remove pizza from oven, to cutting board, and top with arugula. Cut into 12 pieces and serve.

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