Chicken Face and I probably eat the same five meals over and over again. Not out of choice, but rather time. Work, training for an Ironman, and grad school leave little free time for culinary exploration. The truth of the matter is, at this point in time we enjoy food, but long for the day when we’ll up our cooking ante.
For now, we stick to the fast, efficient and tasty basics. When I saw this recipe for artichoke and pesto pizza (two of my all-time favorite ingredients), and it’s super simple directions, I couldn’t resist.
I hopped on over to the store to pick up a few things we didn’t have and was ready to get my pizza on.
Not pictured: black olives
1 package of pizza dough (buy the actual DOUGH people, not the pre-cooked stuff. I chose the garlic and herb dough at Trader Joe’s)
1 small jar of marinated artichokes
Black onion (I don’t care for any other type of olives, so I went with black)
1. Pre-heat oven to 375 and spray your cookie sheets. (Note: I don’t have a pizza stone, so I just went with the cookie sheets. But use a stone if you have one).
2. Flour your dough surface and your hands, and roll, stretch and shape your dough to your hearts content
3. Layer on the goods to your liking.
4. I like to push up the edges to mimic a thicker “crust,” so push if you’re so inclined.
5. Bake for 22 minutes.
That’s literally it. Did I promise you that it’s the easiest pizza ever? Well, I will now. Chicken Face even made his own version with the regular dough, black olives and onions. He needs to work on his shaping a bit…
We topped it all off with the easiest dessert ever, including fresh strawberries straight from the farmer’s market. Sunday night bliss.
What’s your homemade pizza topping of choice?