Ridiculously Simple: Artichoke Pizza

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Remember that dough from yesterday? I know it was a long time ago, but think hard. That’s the dough my grandma makes, which is very basic and made up of only 5 ingredients. For these reasons she has affectionately nicknamed it “Batzek Klum“, which translates from Hebrew into “Nothing Dough”. You could also call it “Heidi Klum Dough”. Up to you.

Since normal pizza dough is too mainstream 😉 and this dough is incredibly easy to make, I just went with it. We got along that well yesterday. I had to make it again.

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The recipe for that is (again) as follows:

Nothing Dough

½ kg (4 cups) flour

¼ cup oil

¼ cup vinegar

Dash of salt

½ cup lukewarm tap water, more if needed

Put all the dough ingredients in a medium-sized bowl. Mix the ingredients at first with a tablespoon, then with your hands. Try to knead the dough as best you can. If there are little strips coming off, add more water. If you put in too much water by mistake, add a bit more flour (a little goes a long way!). After the dough doesn’t stick to your fingers anymore, let it rest for half an hour on the counter or in the fridge.

While the dough is in the fridge, get started on the filling. Mix all the ingredients together in a small bowl, and add salt and pepper to taste.

Once ½ an hour has passed, flour a work surface and divide the dough into tennis ball-sized chunks. Throw the dough against the counter multiple times, until it feels more elastic. Gather up all the chunks and knead them together a few times into one large piece.

Okay, done? Moving on to the pizza itself (which by the way is also extremely flexible, since you can put whatever you want on a pizza. This flexibility thing seems to be a running theme with me. I guess I like being able to do what I want. That won’t be anything new to anyone who knows me):

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Ridiculously Simple Artichoke Pizza

1 recipe Nothing Dough

1 6-oz. can tomato paste

3 oz. tap water

Hot paprika

Garlic powder

Dried basil

Red pepper flakes

Dried oregano

1/2 cup feta cheese

1 cup shredded cheese

Canned artichokes

Preheat the oven to 425° F.

After you’ve made the dough, you’ll want to make it into a somewhat circular shape by rolling it and then transferring it to a greased cookie sheet. Stretch the dough as far as the sheet will allow and then make a border for a crust.

To make the pizza sauce, empty the tomato paste into a bowl, then use the can itself to fill it about halfway with tap water. Add the water into the tomatoes tablespoon by tablespoon, because you might not need all of it. Stir until you get a semi-thick mixture that will allow you to cover the dough. Then add a hefty sprinkle each of hot paprika, garlic powder, dried basil, red pepper flakes, and dried oregano.

Cover the dough with the sauce, then cover with shredded cheese all the way to the edges, followed by feta. Lay the artichokes on top of everything, then add more hot paprika, garlic powder, and dried basil on top.

Bake for about 35 minutes, until the dough is crispy and golden.

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Chomp. Nom nom nom.

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Don’t you just love my extraordinary plating skills? So high end.

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