by Sarah Steimer
- 1/2 this pizza dough recipe – or your own
- 1/2 can artichoke hearts, drained and blotted dry with a towel – then chopped in quarters
- 1/2 can chickpeas, rinsed
- 2 banana peppers, sliced thin
- 1/4 large white or red onion, sliced thin
- 1 clove of garlic, minced
- 1 log plain goat cheese – 5 or 6 ounces
- 2 tablespoons red pepper flakes (less if you can’t handle the heat)
- 1 tablespoon Worcestershire sauce (optional)
- olive oil
Follow these instructions for the dough, if using my crust recipe.
Saute the banana peppers, onion and garlic in olive oil. Set aside.
Once the dough has started to golden slightly, pull out of the oven. Brush once more with the olive oil and add slices (or crumbles) of the goat cheese. Layer the pepper, onion and garlic mixture, the artichoke hearts. Add chickpeas last (this way they won’t roll off). Sprinkle with red pepper flakes and Worcestershire sauce (if using).
Pop back in the oven for another 10 minutes, or until the crust has browned to your liking. Let cool on a rack before cutting.
FYI – I almost expected this pizza to be kind of, well, dry. But it wasn’t at all. The goat cheese was nice and soft and the artichokes almost pop in your mouth. Plus sauteing the peppers and onions first really brought out nice juices, versus “dry” raw vegetables.
Serves about four.
Recipe: Sarah Steimer
Photo: Sarah Steimer
*Throughout August, “That’s Amore” will feature our favorite pizza recipes using farmer’s market ingredients — all of which can be found here.