Pizza with artichokes and arugula pesto from Wine Country Table: With Recipes Celebrating California's Sustainable Harvest (page 285) by Janet Fletcher

  • unbleached all-purpose flour
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  • active dry yeast
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  • Show all ingredients...

  • EYB Comments

    Can substitute frozen pizza dough for the homemade pizza dough specified in this recipe, frozen artichoke hearts for baby artichokes, pecorino Romano cheese for Parmigiano Reggiano cheese, semolina for cornmeal, and store-bought basil pesto for the arugula pesto specified in this recipe. Dough must rise 6 hours.

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute frozen pizza dough for the homemade pizza dough specified in this recipe, frozen artichoke hearts for baby artichokes, pecorino Romano cheese for Parmigiano Reggiano cheese, semolina for cornmeal, and store-bought basil pesto for the arugula pesto specified in this recipe. Dough must rise 6 hours.

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