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What's Cookin' Wednesday - Pizza of course.....

Posted Feb 19 2009 6:27pm
Yes it's been a veeeeerrrrrryyyyyy long time since we have had a WCW. And tonight is a great way to hopefully get back in the swing of things. When stuck trying to decide whats for dinner at the last minute what else comes to the rescue but pizza.

Now if you remember my previous recipes regarding pizza you know I'm a fan of doing pizza on the grill. Wait....I'm sorry.....did you think I was talking about ordering a slab of dough with red sauce, greasy pepperoni and cheese? Not tonight. Those pizzas have their place when the time is right......friends are over.....you need more than one.....you find a really good pizzeria........post race (that's the best).

NO. This time I am in the kitchen using the oven. Check out what I did tonight. I just had to write about it.

I did my treadmill workout at the Y and was trying to decide what type of pizza to make during my run. I was living on the edge this time. I didn't have a recipe to follow so I was going to blend stuff I felt would go good together.

I stopped by the grocery store (Heinens for the locals) and grabbed my ingredients.

1 package of pre-made pizza dough
1 small jar of artichoke hearts
1 small jar of sun dried tomatoes - julienne cut
1 package of goat cheese
1 package of feta cheese
1 package of prosciutto

At home I pre-heated the oven to 400 degrees with the pizza stone in the oven.

While the oven was heating I chopped up the artichoke hearts. I also mixed the two cheeses together in a small bowl. The strips of prosciutto was sliced in half crosswise so that they were the size of large pepperoni.

I then worked the pizza dough into a circle that would fit on the baking stone.

Once the oven reached 400 degrees I placed the dough on the stone and slid it back into the oven for 10 minutes. I HAVE NOT PUT ANY INGREDIENTS ON YET. Let the dough bake by itself for the 10 minutes.

After the 10 minutes I then brushed some of the marinade from the artichoke jar onto the crust for flavor. Now the artichokes, sun-dried tomatoes, and cheese mixture are spread evenly over the crust. The prosciutto is placed on top of everything.

Back into the oven for at least 10 more minutes.

Oh man was this good. A nice glass of cabernet sauvigon helped accompany this pizza.

I love it when a spur of the moment dinner idea comes together.

That's how I.......IronChef....Game On.
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