This post is in partnership with Reese Specialty Foods. All views are my own.
It’s pizza night!
I can eat pizza anywhere, any day, anytime, and I never get tired of it. Whether it be out to eat at my favorite pizza joint or making it from scratch at home, pizza is an absolute no-brainer, every day of the week. I especially like to be adventurous with toppings, as I’ll be honest – many times we have pepperoni or bacon because that’s what the hubs enjoys (and duh, it’s delicious), but sometimes I want to spice things up. Ya know, throw some veggies on there, a special sauce like alfredo, and maybe a handful fresh herbs and Wisconsin cheeses.
Well today’s topping choices are nothing short of adventurous. Okay, so maybe briny mixed Greek olives, salty prosciutto and tangy artichokes are normal to me and some of my foodie friends, I still think they’re a bit more sophisticated than pepperoni (I still love you pepperoni fans – you know I’m a pepperoni girl deep down) and aren’t probably the first options for family pizza night.
Honestly, I’m comfortable with whatever you love on your pizza, because it’s pizza, but I am just giving you a nudge to try something a bit… different. And while you’re grabbing that jar of artichokes at the store, why not reach for some Reese Specialty Foods Hearts of Palm? These little white hearts are packed in water and salt, are mild but a little briny like the ‘chokes and are pretty crisp, so they add a nice texture to the pizza. And, are also packed with nutrients so you can feel better about eating pizza (I never feel bad, but just sayin’). I just think you’ll really like them.
I’d never lie in the face of pizza.
Also super delicious is the crust on this big guy. It’s homemade, but it’s seriously simple to make and you’ll never wanna buy those pre-made crusts again. Once you have the yeast, honey and warm water bubblin’, just work in the flour and salt until you have a nice dough ball, then let it rise for an hour. And voila! Fresh pizza dough that bakes soft on the inside and crispy on the outside (thank you, olive oil).
The possibilities with pizza are seriously endless and seriously YUM.
- 1 (0.25 oz.) pkg. instant yeast
- 1 tsp. granulated sugar or honey
- 1 cup warm water + more if needed
- 3 cups whole wheat pastry flour + more for dusting
- 1 tsp. coarse salt
- 2 Tbsp. olive oil
- ¼ cup pesto
- 2 oz. thinly sliced prosciutto
- ½ cup marinated artichoke hearts, quartered
- ½ cup pitted Greek olives
- ½ cup sliced hearts of palm
- 8 oz. fontina, shredded
- Handful of fresh baby spinach
- In the bowl of a stand mixer, whisk together yeast, sugar/honey and ½ cup warm water. Allow to sit 10 minutes, until mixture starts to foam. Using the dough attachment on the stand mixer, mix in flour, salt and remaining cup of water on medium speed until a ball of dough forms. Add more flour or water, if necessary. Place a damp cloth over the dough and allow to rise 1 hour.
- Preheat oven to 425 degrees. Place a pizza stone in the oven to preheat.
- Dust a cutting board with a little flour. Transfer dough to the cutting board and work to form a flat layer, about ¼ inch thick. Remove pizza stone from the oven and transfer pizza crust to the stone. Brush with olive oil.
- Spoon and spread pesto sauce on the pizza dough. Layer with artichoke hearts, olives and hearts of palm. Sprinkle with fontina. Bake 8-10 minutes, until cheese is melted and bubbly and crust is lightly browned. Allow to slightly cool and top with spinach leaves.
- Slice and serve.
- *If you don’t have a pizza stone, skip the step of preheating the pizza stone. Grease a baking sheet and proceed to step 3.