Linny's Kitchen: Mimi's White Pizza on Top This! Pizza Crusts

Tuesday, December 28, 2010

Mimi's White Pizza on Top This! Pizza Crusts

Mimi’s White Pizza: by Kerry Rock

Use either white or wheat crust. This recipe is for one (1) pizza

Ingredients:

1 wood grilled Pizza crust

Olive Oil (for brushing)

Sliced Provolone cheese (about 6-8 slices)

1 large thickly sliced Vidalia onion (caramelized)

1 15 oz can of artichoke hearts (drained and chopped)

4 oz shredded mozzarella cheese

Heat oven to 400

Slice onion and caramelize in a frying pan with a little olive oil, adding about a tsp of sugar once it starts to brown. When nicely browned and caramelized remove from heat and set aside.

Lightly brush the pizza crust with olive oil, and cover crust with the sliced provolone cheese. Evenly distribute the chopped drained artichoke hearts over the provolone and then add the caramelized onions over the artichokes. Sprinkle the shredded mozzarella on top. Place your pizza on a stone, or cookie sheet (avoids mess) and place in oven to bake for 15 to 20 minutes or until cooked to your liking. For an extra crispy crust place pizza directly on oven rack

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Linny's Tip - Cooking and Storing Potatoes

Potatoes should be kept in a cool, dark place with good ventilation. The ideal storage temperature is 45 to 50ºF. At these temperatures, potatoes will keep for several
weeks. But don't store potatoes in the refrigerator! When kept below 40ºF, potatoes develop a sweet taste, due to the conversion of starch to sugar. This increased sugar causes potatoes to darken when cooked. If you store potatoes at room temperature, try to use them within a week or so.

Keep potatoes away from prolonged exposure to light, which causes them to turn green. This greening causes a bitter flavor. If potatoes develop green areas or start to sprout, just trim off these areas before using.

Always add potatoes to cold water to boil. This ensures that potatoes will cook evenly throughout.

Linny's Tip: Tomatoes

Did you know tomatoes are second in consumption to potatoes!

However, there is one important thing everyone should know about tomatoes and that is how to store them. Tomatoes do not like the cold at all. In fact when you keep them in the refrigerator they will become mealy and loose their robust flavor.

Instead store them in a cool dark place with their stem side down for ripe tomatoes. For those tomatoes that a not quite ripe leave them on a sunny window sill and soon they will turn bright red and juicy ready to honor any salad or BLT!