I Heart Pizza
David and I sure seem to eat a lot of pizza. I have written about it several times just in the last few weeks without even realizing it! Maybe because it’s so versatile, maybe because I can throw anything on it and it tastes good, maybe because it hardly ever turns out badly–whatever the reason, whenever I find myself with an extra day on the menu and no grand ideas, I usually turn to pizza.
When David and I were in college, we spent a semester studying in London. One long weekend, we thought we’d be adventurous and take a quick trip to Italy. The cheapest flights we found were to Venice, so that’s where we headed. As luck would have it, we headed there right in the middle of Carnival. No hotel rooms in the whole city, we were told.
So we took a train to Verona. What was in Verona? Romeo and Juliet once–that’s all we knew, and that didn’t seem to be a good omen. But someone told us we could find a room there, since it was less touristy, and it was easily accessible by train. It turned out to be the most magical place I’d ever been, and half the magic had to do with the fabulous food. I think I ate pizza at least once every day. One night, it was late and we were starving, and we wandered into this cute little cafe off the sidewalk. Called very simply Pizza Bianca, the pie they served me was the best I’ve ever eaten. This recipe is my attempt to replicate it, which I am sure I’ll never be able to do. Unless I live in Italy one day; the place itself imparts an inimitable flavor to the food. Nonetheless, this version is simple and tasty and makes me think of Italy.
White Pizza with Ham and Artichoke Hearts
1/2 recipe pizza dough (I had half of my calzone dough leftover)
Olive oil
Ham
Artichoke Hearts, chopped
2-3 cloves garlic, thinly sliced
Capers
Feta cheese
Parmesan cheese
Proportions are really up to you–scatter the toppings as you please. Roll out the dough and bake for about 7 minutes at 475. While it’s cooking, chop the garlic and artichokes. Brown the ham in a skillet with a tiny bit of olive oil. When the crust comes out, drizzle liberally with olive oil, and spread to coat. Sprinkle the garlic into the oil. Top with the remaining ingredients, ending with the feta and Parmesan. Bake for another 5-7 minutes more, until the cheese is melted and the crust is brown. I served it with a simple green salad: spring mix lettuce, green onions, some more of the feta, lemon juice, olive oil, and a sprinkle of Greek seasoning.
