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As some of you know, each year December we send out a magnet recipe calendar to our families, friends, and clients. Each year we send out different themed calendars. This years is “homestyle cooking.”
In addition to the handy calendar itself, each month has a different recipe, and we thought it would be fun to get together each month, make the recipe, and then blog about it! Within each month’s recipe review, we thought it would be helpful to include thins we encountered which may differ from the actual recipe, an estimate of total cost to make the recipe, and of course our overall impression of the recipe.
The first recipe of the year (January 2014) is Sun-Dried Tomato Artichoke Pizza. Here it is below:
SUN-DRIED TOMATO ARTICHOKE PIZZA
Servings: 8 slices
Prep Time: 20 minutes
Total Time: 35 minutes
1 lb. of whole wheat pizza dough
1 ball of mozzarella, sliced
1/2 cup sun-dried tomatoes, chopped into small pieces
1/4 cup marinated artichoke hearts, chopped
2 tsp. olive oil
Let the pizza dough sit at room temperature for 30 minutes prior to using. Pre-heat the oven to 475 degrees and place the pan in the oven to preheat it. Slice the mozzarella and chop the sun-dried tomatoes and artichoke hearts. When both the oven and dough are ready to use, stretch the dough out to fit the pizza pan. Brush the edge of the dough with the olive oil.
Then spread the sauce all over the pizza, followed by the artichoke hearts and mozzarella. Bake at 475 degrees for about 15 minutes. After about 8 minutes, take the pizza out of the oven and add the sun-dried tomatoes, then continue baking for another 7 minutes. Cool before serving.
GROCERY LIST & ESTIMATED COST
1 lb of whole wheat pizza dough (Wegmans “Shell” 16 oz) – $4.49
Marinara Sauce – $2.50
1 ball of mozzarella – $2.49
1/2 cup sun-dried tomatoes – $4.00
1/4 cup marinated artichoke hearts – $2.50
Total Cost: $15.98
We began by chopping the tomatoes and artichoke hearts as instructed in the recipe. Once we completed the prep work which took less than 20 minutes (possibly because there were 2 of us), the oven was ready for the pizza.
We followed the above recipe for the first 5-6 minutes and had the oven set at 475 until we started to notice the bottom was charring a bit (I guess we shouldn’t attempt a career change to the culinary industry, LOL). We turned the oven down to 425, which we’d recommend starting the oven at 425 and cooking for another 10-15 minutes, and there were no more issues with burning the bottom of the pizza. We thought we went a bit too heavy on the sauce. If you don’t like “saucy” pizza, then less is more!
Have you tried the January recipe??? If so, we’d love to hear about your experience please! Comment below or contact us to let us know what your experience was with the recipe. Also, if you didn’t receive a calendar and would like one, let us know, as we still have some left.
About the authors: The above information was provided by the Keith Hiscock Sold Team (Keith & Kyle Hiscock). With almost 30 years combined experience, if you’re thinking of selling or buying, we’d love to share our knowledge and expertise.
We service the following Greater Rochester NY areas: Irondequoit, Webster, Penfield, Pittsford, Fairport, Brighton, Greece, Gates, Hilton, Brockport, Mendon, Henrietta, Perinton, Churchville, Scottsville, East Rochester, Rush, Honeoye Falls, Chili, and Victor NY.
Visit our website at www.HiscockHomes.com.
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