Artichoke & Spinach Pizza

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Do you know what night it is?? Yep, that’s right…Friday Night Pizza Night! We are featuring an Artichoke & Spinach Pizza this week. It’s a hearty pizza with a béchamel-style sauce and fresh spinach that will please any crowd. Check out how to make this delicious, gourmet pizza below!

Ingredients

– Pizza Dough*
– Cornmeal
– Flour
– 8 oz fresh spinach, divided
– 2 Tablespoon butter
– 2 Tablespoon unbleached flour
– ¾ cup milk
– ¼ teaspoon onion powder
– 2 cloves garlic, diced
– 1 Tablespoon Extra Virgin olive oil
– 6 ounces mozzarella cheese, shredded
– 2 ounces Pecorino Romano, grated
– 1-8 ounce can of marinated artichoke hearts
– Krazy Salt
– Fresh Ground Pepper

 *T.W.O. used pizza dough from VJB Deli.

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Preheat oven to 425ᴼF.

Roll out the pizza dough on a floured/ cornmeal surface. Once the dough is evenly rolled out, transfer the dough to a greased cookie sheet.

In a large sauté pan, heat 1 Tablespoon of olive oil over medium heat for about 1 minute. Add ¾ of the spinach and sauté for 3 minutes or until wilted. Remove from heat and place on paper towels. Once some of the oil is drained, chop the spinach and set aside.

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In a small saucepan, melt butter over medium heat. Whisk in flour and onion powder and cook for 2 minutes. Slowly add the milk and increase the temperature to medium-high heat for about 4 minutes or until the sauce thickens. Make sure you are stirring constantly, so the sauce doesn’t burn. Remove from heat and stir in 1 clove of diced garlic, pepper, Krazy Salt and sautéed spinach.

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Chop the remaining fresh spinach and set aside.

Add the white béchamel spinach sauce to the top of the pizza dough. Add the fresh spinach along with the remaining 1 clove of chopped garlic. Sprinkle the shredded mozzarella and Pecorino Romano cheese on top.

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Let the pizza rise for about 15 minutes. Note – you don’t want to put the pizza in a cold oven, so make sure your oven reaches 425ᴼF.Once the oven is ready, place the pizza in the oven and watch closely. Do not open the oven door, as you want to keep the heat in. The pizza will take 15-20 minutes. Once done, take the pizza out of the oven and let it sit for 5 minutes prior to cutting.

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Happy Friday Night Pizza Night!

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Creamy Polenta with Funghi & Fish

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Tired of mashed potatoes?  Well T.W.O. has a great alternative side dish to add on your next menu…Creamy Polenta. Check out how to make this easy dish for a gourmet dinner at home.

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Ingredients

For the Polenta:

-4 cups vegetable broth, low sodium
-2/3 cup polenta
-1/3 cup grated Pecorino Romano

For the Mushrooms:

-1 tablespoon olive oil
-1/4 cup balsamic vinegar
-4 ounces shiitake mushrooms, stems removed and discarded, sliced
-12 ounces crimini (Baby Bella) mushrooms, sliced
-2 cloves garlic cloves
-1/4 teaspoon ground pepper
-1/8 teaspoon Krazy salt

For the Fish:

-2 filets rock fish
-1 meyer lemon
-Salt
-Pepper
-Oregano

Polenta: In a sauce pan, bring the vegetable broth to a boil.  Reduce the heat and whisk in the polenta.  Mix frequently for about 15-20 minutes until the polenta is soft and thick.  At this time add the Pecorino Romano.  Mix well.

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Mushrooms:  In a frying pan, heat the olive oil for about 1 minute over medium heat.  Add the diced garlic gloves and mushrooms and sauté about 3-4 minutes.  Add the balsamic vinegar and the salt and pepper.  Reduce heat to low/medium and cook for about 8-10 minutes.  The mushrooms will shrink, so don’t get scared that you are over-cooking them.

Fish: Place the fish on a foil-lined cookie sheet.  Marinate the filets with lemon juice, salt and pepper.  Set aside and let it sit for about 10 minutes.  Turn the oven on to 400 degrees.  Put the fish in the oven for about 8 minutes.  Once the fish is almost done, turn the oven to broil and cook for about 2-3 minutes.  Watch carefully so you don’t burn the filets.

Presentation:

Place the cooked polenta on a plate.  Add the mushrooms on top of the polenta followed by the filet of fish.  Note – this dish is best when hot, so make sure your table is set and your guests are seated!

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Enjoy!

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