Food For The Soul Recipe: “Pizza With Potato And Artichoke Topping”

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cooking 16


cornmeal for dusting
12 oz whole-wheat pizza dough (recipe follows) or other prepared dough
2 medium potatoes, preferably Yukon gold, peeled, cut lengthwise into quarters and sliced 1/4 inch thick
¾ cup prepared marinara sauce
¼ tsp crushed red pepper
1 tsp extra virgin olive oil
1 cup grated part-skim mozzarella cheese
1 can 14-ounce artichoke hearts, rinsed and quartered
¼ tsp salt
freshly ground pepper to taste
2 Tbsp chopped fresh parsley
¼ cup freshly grated parmesan cheese


1. Place a pizza stone or inverted baking sheet on the lowest oven rack; preheat oven to 500°F or highest setting. Coat a 12 1/2-inch pizza pan with cooking spray and dust with cornmeal.

2. Prepare Whole-Wheat Pizza Dough, if using.

3. Place potatoes in a steamer basket over boiling water, cover and steam until just tender, 7 to 8 minutes. Rinse with cold water to stop cooking. Pat dry.

4. Combine sauce and crushed red pepper.

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