Pesto Artichoke & Mushroom Pizza

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It’s Friday Night Pizza with T.W.O.!! First off, Happy Valentine’s Day to everyone!! Hope you are spending the day with loved ones and enjoying some delicious food!  If you haven’t already decided on dinner plans, here is a great last minute recipe to add to your night.  Pesto Artichoke & Mushroom Pizza. The pesto combined with the artichoke hearts and mushrooms make this pizza a savory meal that your special someone will surely enjoy! Warning: this pizza contains garlic! 

Ingredients
– Pizza dough
– Cornmeal
– Flour
– Pesto*
– 1 cup marinated artichoke hearts, sliced
– 1 cup mushrooms, sliced
– 3to 4 cloves garlic, chopped
– 2 to 3 cups mozzarella

T.W.O. used Bolani Basil Pesto (all natural, low fat)

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. Next, spread the pesto onto the dough, making sure you reach all the edges. Then sprinkle the mozzarella to the pizza. Spread the garlic evenly on top of cheese along with the artichoke hearts and mushrooms.

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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. Keep the oven door close so the heat stays 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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Cheers to another successful Friday Night Pizza Night!

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Friday Night Pizza

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Friday Night Pizza has been a tradition in T.W.O.’s family for decades.  It’s one night of the week that everyone partakes in the preparation of dinner by creating his or her own pizza.  It’s all about the dough, the ingredients and the cooking style that makes every week a unique experiment.  We aren’t afraid of trying new recipes and of course making it our own….T.W.O.!

T.W.O.’s first featured Friday Night Pizza was taken place in San Francisco with family.  Around 6pm, everyone was in the kitchen chopping, shredding and dicing their favorite ingredients.

The chefs made a total of 4 pizzas:

1. Peach & Ricotta Pizza with Arugula
2. BBQ Chicken Pizza
3. Deep Dish Pizza
4. Chicken & Pesto Pizza

PHOTOS BELOW:

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T.W.O. will be featuring the Peach & Ricotta Pizza with Arugula

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Ingredients:

1 – pizza dough (T.W.O. suggests using SF’s Molinari’s pizza dough or Whole Food’s brand)
1 – yellow peach, ripe
1 – cup ricotta cheese
2 – tablespoons honey
½ – cup balsamic vinegar
1- tablespoon olive oil
¼ – cup lemon juice
8-10- fresh basil leaves
1 ½- cups arugula
¼ – cup cornmeal
Flour
Pizza Stone

The key to having a perfectly rolled out pizza is to make sure the dough is at room temperature.  Roll out the dough on a floured surface that is lightly sprinkled with cornmeal.  Once rolled out evenly in a circular shape, place the dough on a pizza stone.  T.W.O. decided to bake their pizza on a stone so that the crust would be thinner and the peaches would not be buried inside the dough.

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In a separate bowl, mix the arugula, olive oil, ¼ cup balsamic vinegar and lemon juice.  Place aside for later.

Now it’s ricotta time! First, add the honey to the ricotta and mix well.  Spread the ricotta/ honey mixture evenly on the dough. Make sure your spread it all the way to the edges. Thinly slice the peaches and remove the stems from the basil.  Next, place the peaches and basil on the ricotta.  Once the pizza is “dressed,” start the BBQ.  It is important to make sure the BBQ is pre-heated so that it cooks at the set temperature.  (The temperature should be around 414° – 450° depending on your BBQ)

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BBQ the pizza for about 15 minutes, depending on how you like your crust.  T.W.O. highly suggests that you take your glass of wine out to the BBQ and watch the pizza, so you achieve the perfect crust and not a charbroiled crisp!

Once the pizza is done, drizzle ¼ cup of the remaining balsamic vinegar on the peach, ricotta and basil topping.  To finish, add the arugula salad to the top of the pizza.  Now you are ready to serve! Bon Appetit!

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Wine Pairing Suggestions: Kaz, Winemakers Red Blend (of course, signed by the winemaker himself!)

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