new eats Wednesday.

Vegetarian Thin Crust Pizza.

When we were in Europe it took a little bit of creativity and long walks to find a reasonable place to eat. In Paris, 8 Euro. (about 12 bucks) would buy you a baguette and old coffee. In Oslo Norway, 240 krone (the equivalent of 40 bucks) would get you a burger at Burger King. Hidden away in Venice we struck the jack pot. In amongst the tourist traps was a little hole in the wall that sold fresh pizza for 1.50 Euro. a slice. How big are these slices you ask?

Bigger than my head.

No where else in Europe can you walk into a restaurant that uses fresh ingredients like prosciutto and portobello mushrooms and not get charged your first born.

Today I tried to recreate the cheap Venetian classic that filled our bellies.

Warning the pizzas I make tend to be 1/100th crust and 99/100ths topping. Today was no exception.

Artichoke, caramelized onions, parmesan and olives.

Roasted peppers, fresh basil, sweet campari tomatoes, and feta.


These pizzas had taaaaaaaaaste. Artichokes? Love. Roasted pepper? Love. Olives? Love.

It was pretty easy to assemble and the combination of flavors were a success. We are meat eaters in this house and I was afraid the lack of salami or pepperoni or ham would leave these pizzas lacking but they easily stood on their own and were quite satisfying.

I wasn't super impressed with the pizza dough recipe. It was a little bit doughy and I wanted it a little bit crisp on the outside and lighter overall. All the same, everything was a success.

If you have never caramelized onions, this is helpful. They were a sweet companion with the artichokes and fresh parmesan.

For the pizza sauce I spoon a generous amount "earth pure" organic tomato sauce (you can get it cheap at costco).

I bought the artichokes and olives at our local Italian market. The artichokes were marinated in an oily sauce so make sure you drain off most of the excess grease.

If you are interested in using the same pizza dough recipe as me, I took it again from
Food To Live By
by Myra Goodman

makes 2 medium sized pizza crusts
2 packages active dry yeast (1/4 ounce each)
2 Tbs. sugar
2 Tbs. olive oil, plus more for oiling the bowl.
3 1/2 cups all-purpose flour
1/2 cup white bread flour
1 Tbs. coarse salt

-place yeast and sugar in a small bowl. Ad 1 1/2 cups of lukewarm water and whisk to blend. Let the yeast mixture sit until it begins to foam, about 5 minutes. Add the olive oil to the yeast mixture and stir to combine.

-place the flour and salt a bowl and mix. Add the yeast mixture to the flour and mix slowly until the dough is smooth, elastic, and only slightly sticky.

-transfer the dough to a large, lightly oiled bowl. Turn the dough over in the bowl so that it is lightly coated in oil. Cover the bowl with a clean, damp dish towel or plastic wrap. Let the dough sit in a warm, draft-free spot until it has doubled in size (1 1/2-2 hours).

-The pizzas were cooked at about 350-400 degrees Fahrenheit for about half an hour.


darien said…
Erika, your pizzas look great! I have a little tip for your pizza dough...if you make it up to two days in advance, and let all the rising happen in the refrigerator (except of course, the final rise bringing it to room temperature), the flavour is a lot more developed. It also seems to puff up a little more. Also I never add the toppings until it's done the final rise.

We eat homemade pizza at least once a month. Martin is always happy to see a bowl of dough in the fridge!
Erika Britt said…
Wow, thanks Crystal! That should help a lot for next time. We are now fans of homemade pizza too!
darien said…
I'll send you my recipe as soon as I look it up. I should have it memorized, but I always make little changes. Standby!