ARTICHOKE SUN-DRIED TOMATO PIZZA
Mark loves this pizza, I make half this pizza and half the green pepper, onion, olive, and mushroom pizza. The herbs measurements are approximate, use to your own taste.
Provided by Shannon Holmes
Categories Onions
Time 55m
Yield 1 pizza, 4 serving(s)
Number Of Ingredients 24
Steps:
- Mix water with yeast and sugar in a large mixing bowl, set aside for 5 minutes to let it bloom.
- Add the garlic, oil, salt and herbs.
- Add about 1 1/2-2 cups flour, mix well.
- Pour onto a floured board, add remaining flour as needed, knead for about 5 minutes (this dough is really soft).
- Cover with the mixing bowl.
- Let rise about 20-30 minutes or until doubled in bulk.
- Punch dough down, knead on lightly floured board, set aside.
- Coat your pizza pan with olive oil.
- Place the dough in pan, roll out in pan.
- Preheat oven to 425 degrees F.
- Spoon and spread the dough with the sauce.
- Sprinkle with the herbs and seasonings.
- Decorate with the artichokes, olives, onions, black olives,.
- and sundried tomatoes.
- Sprinkle with the cheese.
- Cook until bottom in golden, spray crust with the cooking spray, broil for about 1 minute to melt cheese and make it bubbly.
- Let stand 2 minutes, cut and enjoy.
- FYI, you can also make this pizza with some chopped, drained and defrosted spinach instead of the artichoke hearts and it is just as fantabulous.
BOURSIN, TOMATO AND CUCUMBER NIBBLES
These are little bites of cucumber, cheese and sun-dried tomatoes. They are quick to prepare, but for a different presentation, you could cut rounds of cucumber and pile the cheese/basil/tomato on top. The amount of nibbles depends on the size of the cucumber, so ingredient amounts are a guide. You don't have to use Boursin, which is a soft French cheese, you can use cream cheese and in fact, the Recipezaar system wouldn't let me type in 'Boursin'. Recipe comes from my blog.
Provided by Nic2371
Categories Lunch/Snacks
Time 20m
Yield 20-25 serving(s)
Number Of Ingredients 4
Steps:
- Cut the cucumber in half length-ways and slice a little off the bottom to make it sit flat on the plate. Note: you can peel the cucumber if you prefer or if the skin is tough - it's easier to do this before slicing in half.
- Scoop out the seeds and discard them.
- Fill the hollow of the cucumber with the Boursin or cream cheese, smooth top with a knife.
- Cut the cucumber into bite sized pieces and top each one with a basil leaf and a tomato. Secure with a cocktail stick.
- Drizzle with some of the olive oil from the tomatoes.
- Chill until ready to serve.
Nutrition Facts : Calories 8.8, Fat 0.4, SaturatedFat 0.1, Sodium 8.3, Carbohydrate 1.3, Fiber 0.3, Sugar 0.2, Protein 0.3
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