08 April 2010

chicken artichoke pizza

One day last week, I looked through my fridge and found leftover shredded mozzarella cheese, leftover chicken, and leftover artichoke hearts. Hmm...think, think, think. Suddenly, the planets aligned, the clouds parted, and a bright light shone in my kitchen. I said, I shall make chicken artichoke pizza! (Insert majestic trumpet fanfare here.)

I'd never made chicken artichoke pizza in my own kitchen before, but it's always high on my list when we go out for pizza. In fact, our tiny little town has a fabulous pizza joint and the Whitewater (their chicken and artichoke pizza) is my absolute favorite pizza from anywhere, ever. (Taco pizza from Track Town in Eugene is a close second.)

I hear what you're saying. "Where's the bacon??" Frequently, chicken artichoke pizza also features bacon. I even had leftover bacon in the fridge, and thought about adding it. But the pizza is just as delicious without the bacon, perhaps even more so, so why add the extra calories?



Bcieloha said...

Mmmmm.. my favorite kind of pizza! This looks so tasty! What do you use for your pizza dough?

Marisa@make*happy said...

For some reason (probably a Blogger bug), comments for this post are not showing up right now. Hopefully they'll be in the correct order when they do make an appearance...

For B--my dough recipe

In the bread machine:
1/2 tsp salt (sometimes more, if I want a salty crust)
3 cups all-purpose flour (or half ap/half wheat, but NOT whole wheat pastry flour...disastrous)
3 Tbsp olive oil
1 cup water (room temperature)
1 1/2 tsp active dry yeast

Run on dough setting. When finished, take out, stretch to the size of your pizza pan, add toppings, and bake at 450° for 10 minutes. Yummy.

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