A cheesy mix of mushrooms, artichokes, pickled peppers, pesto and olives rolled in a sweet potato crust
It's been a while since I've shared a rolled pizza. I started with a Basic FarmFreshFeasts-a-boli, then later a Beef and Mushroom FFF-a-boli. Coming next Friday I'll have a tasty turkey 'boli using Thanksgiving leftovers. But today, I am all about the vegetables.
The base of this rolled pizza is a Roasted Sweet Potato crust I shared here. [Can you tell that I make multiple batches of dough in one go, so I can play around with the toppings?] Since I usually have an antipasti bar going on in my refrigerator door I grabbed a bunch of jars for pizza topping ideas. I put back the grape jelly, peach jam, sriracha and lemongrass but kept the stuff you see below. Starting with a base of sautéed mushrooms, I added some pickled peppers, then olives and artichoke hearts, with pesto to tie the whole thing together. Three cheeses make this extra gooey and yummy.
If you eat turkey for Thanksgiving, but will be serving vegetarians in your post-Thanksgiving Eat All The Leftovers period, keep this pizza in mind.
Vegetarian Antipasti FFF-a-boli Rolled Pizza on Sweet Potato Dough
(I got the scale out when making this)
a splash of olive oil
3 1/2 ounces / 100 g / 3 large white button mushrooms, chopped
1 pound Roasted Sweet Potato Pizza Dough
1 to 2 Tablespoons herbed cream cheese, at room temp for easy spreading
2 Tablespoons / 1 1/2 ounces / 40 g prepared pesto (here's how I put my crop up)
1/4 cup artichoke antipasto, or finely chopped marinated artichokes (drained)
2 to 3 Tablespoons / 3/4 ounce / 25 g pickled peppers, chopped
2 Tablespoons / 1 ounce / 30 g green olives, chopped
1/4 cup crumbled feta cheese
1/2 cup shredded Italian blend cheese
For general pizza-making hints, tips, musings and photo collages, please see my Pizza Primer post.
For step-by-step photos walking you through how to rock and roll with your pizza dough, please see my Basic FFF-a-boli post.
If you've got a pizza stone, now's the time to put it into your oven. If you don't, a cookie sheet will substitute. Preheat the oven to 400 degrees Fahrenheit, and a small skillet over medium heat. Add a splash of oil, and sauté the mushrooms 5-10 minutes until they give up their liquid. Season with salt and pepper, set aside. On an oiled piece of parchment paper, stretch out the dough into a rectangle, perhaps 10 inches by 15 inches but don't hold me to that. If you've got an offset spatula (use a craft store coupon to get yours if you don't have one, it's cheaper that way) spread the cream cheese across the middle third of the dough as shown. Spread pesto on top, then artichoke antipasto or artichokes. [If it looks like my artichokes only went halfway over the pesto, that's correct. I was iffy about the topping and decided to try half with and half without. The half with tasted better, so I wrote up the recipe to reflect that.] Top with mushrooms, peppers, olives, and cheeses. Pick up the parchment paper to gently flop one side of uncovered dough over the center. Repeat with the other side. [Honestly, I'm not in cahoots with the parchment paper companies, it's just so much easier to have a great result when I use parchment paper and I want to set you up for success.] Pinch the dough seam closed. Flip the pizza over, so the seam side is down, and transfer the parchment paper and pizza into the oven. Bake for 30 minutes, until dough is browned. Remove from oven and cool on a rack a few minutes. Slice (I use a serrated knife for this) and serve.
This post is shared on the From The Farm Blog Hop, newly expanded up to 10 co-hosts, Clever Chicks Blog Hop, Tasty Tuesdays, What's Cookin' Wednesday, the Wednesday Fresh Foods Link Up