Some days just call for a homemade pizza. For instance, I had thrown a party and had leftovers up the whazoo of things like fresh mozzarella, marinated artichoke hearts, fresh peppers, broccoli, etc. Best way that I could think of to use them all up was to make a pizza.
When I make a pizza at home I will sometimes use a store-bought dough. It’s not that making your own is difficult, in fact it’s quite easy and you can make lots of it at once and freeze it. I just didn’t happen to have any on hand in this instance, and I didn’t feel like making it.
- I preheat the oven to 500 degrees so that it’s nice and hot when the pie first goes in
- Next I roll out my dough on a well-floured surface, making sure not to make any spots see-through thin but also working out any air bubbles, and place it on a room-temperature pizza/bread stone
- I spread my favorite sauce over the dough, thinly (of it’s too thick then the dough will be soggy)
- Then add the toppings which may include meats, veggies, herbs, cheese- anything you like
- Pop the pizza, on the stone, into the oven and decrease the heat to 425 degrees. Bake for 15-20 minutes, until the crust turns a beautiful golden brown and the cheese is thoroughly melted
the finished pie
- Let the pie rest for a couple of minutes, slice and serve
This is a great recipe for a main course. It can be made as-is for a vegetarian dish or you could add some grilled chicken or shrimp. For this round I chose to serve it with lima beans for protein. They have such fantastic flavor and texture (and Neil and I both love them). The lentils are a wonderful pairing with the fresh lemon juice, and the artichoke hearts add an element of buttery sweetness. This is a perfect fit for a healthy meal with tons of flavor.
1 cup low-sodium vegetable or chicken broth
1 cup finely chopped yellow onion
3/4 cup dried red lentils
3 cloves garlic, finely chopped
6 tablespoons lemon juice
1/2 pound whole wheat linguine
¼ pound fresh green beans, cut to one-inch lengths
1 cup mushrooms, chopped
4 artichoke hearts, rinsed, drained and quartered
Handful of frozen peas
- In a medium pot add broth, 1 cup water, onion, lentils, garlic, mushrooms and green beans and bring to a boil.
- Reduce heat to medium-low, cover and simmer until lentils are very tender and falling apart, about 20 minutes.
- Remove from heat, add lemon juice and stir until lentils break apart to make a sauce. Add peas.
- Meanwhile, bring a large pot of water to a boil. Add linguine and cook until al dente, drain and return to pot.
- Immediately add artichoke hearts and lentil sauce to hot pasta, toss well and serve.
The left-overs from this dish are spectacular too!