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Bacon and Artichoke Pizza with Roasted Vegetable Puree

January 24, 2011

Bacon and Artichoke Pizza with Roasted Vegetable Puree

Tonight’s a pizza and beer kind of night in our house.  It was a freezing day here, and nothing makes Monday nights better than enjoying a warm meal with someone you love.  Initially, we were going to make the Bacon and Artichoke Pizza found on a website I love, Food O’ Del Mundo, but I realized that we were missing whole milk in order to make the sauce.  I mentioned it in passing to Marc via gchat, and he suggested that instead of running out and getting milk that we we probably won’t use or drink, we should puree up some of our leftover roasted vegetables from last week’s quesadilla surplus to make a puree “sauce” for the pizza.  Eager to use up some of the vegetables and to try a different sort of flavor, I agreed.  It was a healthier alternative to a creamy sauce, and it actually made us use our stick blender attachments — which is always a good time.

We did discuss a “backup plan,” in case the roasted vegetable puree on the pizza tanked, but thankfully for our taste buds, it did NOT.  🙂  This is obviously a kitchen sink kind of pizza, but it worked well for us.

 

Bacon and Artichoke Pizza with Roasted Vegetable Puree

  • 1/2 c. roasted vegetables, pureed to a pasty texture (for your reference, ours happened to be a combination of yellow squash, broccoli, red pepper, plum tomatoes and garlic)
  • Your favorite pizza dough (ours was from Market Basket, naturally)
  • 1/2 red pepper, sliced thin
  • 3 slices of bacon, diced and cooked until crispy
  • 1 can artichoke hearts, chopped
  • 3/4 c. mozzarella cheese
  1. Preheat oven to 450 degrees.
  2. Spread out pizza dough on oiled pan.  Spread vegetable puree evenly over dough with a spatula.
  3. Top dough with bacon, red peppers, artichoke hearts and cheese.  We purposely made the pizza not so cheesy, so that it didn’t overwhelm and it was a fantastic decision.
  4. Bake in oven for 10 – 15 minutes.  Remove and wait 5 minutes until slicing.

I enjoyed this pizza with a dash of Sriracha and a little bit of kosher salt sprinkled on the top.  PERFECTION!

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One Comment leave one →
  1. January 24, 2011 10:54 pm

    Well it certainly looks tasty! Glad your experiment turned out well 🙂

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