Pizza with Brie and Artichokes, Pizza Con Brie e Carciofi

Pizza really can be topped with just about anything, and though the vast majority of toppings do contain tomato, there’s nothing that requires it. Here the flavors meld very well, and this will be quite nice in the winter months. To make 2 pizzas you’ll need:

  • About a pound (500 g) of pizza dough, divided into 2 balls
  • 1/3 pound (150 g) brie, thinly sliced
  • 5 artichokes
  • Olive oil
  • Salt
  • The juice of a lemon

Begin by filling a bowl with water and adding the lemon juice to it. Next, prepare the artichokes (see instructions if need be) and stems, dicing the inner part of the stems and cutting the artichokes into eighths, and putting everything into the acidulated water to keep it from darkening.

When you have finished trimming the artichokes, drain them and sauté them for 10 minutes in a skillet, with 1/4 cup of olive oil, a little water, and a pinch of salt.

For each pizza: if you’re using a pizza pan (11-inch, or 24 cm) oil it, and spread the dough in it. If you’re using a pizza stone or a wood fired oven simply pull the disk on your work surface. Let it rest for a half hour, and bake it in a 400 F (200 C) oven for 20 minutes, or in a pizza oven for 3-5. Remove the pizza from the oven, spread the artichokes over it, arrange the sliced cheese in a spoke pattern, and bake it for 5 minutes more in a conventional oven, or about 2 in a pizza oven.

Pizza Anyone? Pizza history, dough, toppings, and more
How to bake pizza in a wood-fired oven


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Categories: Pizza, Calzoni, and Similar

Author:Cosa Bolle in Pentola

Italy boasts an astonishing number of varietals, denominations, and wines, and tremendous changes are sweeping the land. New wines are being created, new DOCs are being introduced, and the existing denominations are overhauling their regulations both to reflect the practices adopted by their member wineries and to favor improvements in quality. Even the most staid and stolid region can flower seemingly overnight, emerging with exciting new wines and wineries that require rewriting the enological maps and rethinking one's positions. And, of course, recipes too, because cuisine and wine are closely intertwined and it's difficult to imagine one without the other.


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