by ☃ Shannon K. Wendt
Member since:
July 26, 2006

A Recipe a Day- Garlic and Artichoke Pizza

January 11, 2008 01:25 PM UTC
views: 0 | comments: 45

This recipe, from the allrecipes newsletter, sounds fantastic! It needs just a little bit of help.

Instead of spaghetti sauce, why not try Alfredo sauce as the base? I also wouldn't simmer the artichokes and garlic together, but just sprinkle them over the sauce and bake. And more tomato for me, please.

http://allrecipes.com/Recipe/Garlic-and-Artichoke-Pizza/Detail.aspx?ARBMID=1379&ARFMTID=1 

 

Eat, Drink and Be Merry! 

 

 

 

Comments: 45

Apryl Just Apryl Jan 11, 2008, 1:30pm UTC
sounds great, I love healthy alternatives to goodies! Thanks Shannon!!!
Sue * Jan 11, 2008, 1:32pm UTC
I'd switch out the garlic for mushrooms....
Marianne M. Jan 11, 2008, 1:33pm UTC
Love garlic with artichoke. And I love white pizza ...
The Fine Art of C.C. Miranda Jan 11, 2008, 1:34pm UTC
i wish i could eat the garlic :(
☃ Shannon K. Wendt Jan 11, 2008, 1:35pm UTC
Thanks!

Good call, Sue. Can't go wrong there.

Bummer, CC. I loves me some garlic!
I like white pizza, but I couldn't get into it with Alfredo sauce. My white sauce is just a combination of olive oil and white wine with minced garlic. I also would not like marinated artichoke hearts, but would use unmarinated hearts if I had the fresh artichokes. When I make a garlic pizza, usually with anchovies, I don't use tomato sauce or cheese, except for a sprinkle of optional parmesan or asiago right before eating. I do love artichokes though. Thanks for posting to my group!
The Fine Art of C.C. Miranda Jan 11, 2008, 1:39pm UTC
i love it too, it just doesn't like me back.
☃ Shannon K. Wendt Jan 11, 2008, 1:41pm UTC
Sue, the idea of parmesan is an excellent one. I have never made a white sauce like that. Not bland at all?

Sambal olek does that to me, CC. But I still eat it.
Also, how does a cream based sauce taste with a vinegar based ingredient? I can't imagine that.
☃ Shannon K. Wendt Jan 11, 2008, 1:44pm UTC
I am trying to think of a good example... mind... is... not... working...
I put some rosemary and oregano in it, which I didn't mention, and some salt too, of course. I don't like the sauce to overpower the anchovie and garlic flavor which is also why I don't like any kind of heavier cheese.
The Fine Art of C.C. Miranda Jan 11, 2008, 1:45pm UTC
sambal makes you vomit for days? good thing it's not used by every chef in the world.
I think I'm going to make those taquitos tonight, without the tequila, for the Prince and me. I have to go to the store in awhile. Congratulations on that getting featured, by the way.
☃ Shannon K. Wendt Jan 11, 2008, 1:48pm UTC
Good point, Sue. Matt would love that too, I think. He loves anchovies. I only eat them in pasta or on a Caesar.

LOL! Not quite that. I just meant that I have some *ahem* intestinal upset for a day or two. By now, I've learned to pop an Immodium about a half hour after eating it.
☃ Shannon K. Wendt Jan 11, 2008, 1:49pm UTC
Best hurry, Sue. Some ***** flagged it for "other". Maybe there was a swear word in the comments or something. I haven't been back to check.
It's gone! Now what am I going to do? These people are flippin' nuts! I am so DISGUSTED!
☃ Shannon K. Wendt Jan 11, 2008, 2:01pm UTC
LOL!

I'll email it to you.
Would you please be able to send it to me, Shan? I really had my heart set on making those tonight.
Thank you! thank you! thank you! :)
The Fine Art of C.C. Miranda Jan 11, 2008, 2:05pm UTC
i'm buying stock in immodium. it's a lifesaver.
☃ Shannon K. Wendt Jan 11, 2008, 2:05pm UTC
Done. I had just sent it to Mog earlier. Let me know how it turns out.

And if this situation is like all the other ones, that recipe will be back. Every once in a while I piss someone off and they flag a bunch of my recipes. They all get released.
☃ Shannon K. Wendt Jan 11, 2008, 2:05pm UTC
LOL! I always have it on hand, that's for sure.
Will do! Thanks again! Off to the store in a few!
Rob Appell Jan 11, 2008, 2:45pm UTC
Look here, missy...don't go telling me to be Mary. I'm not that kind of guy. I'd be tempted to try it...because it's pizza...so why are we using basketti sauce when there's pizza sauce. I'm going to load whatever sauce is used, even Alfredo with lots of oregano. I think I have an oregano fetish being my favorite and using it on so many things to give it an Italian flair.
☃ Shannon K. Wendt Jan 11, 2008, 2:48pm UTC
Rob:

1) I think you have more than an oregano fetish (organ-o?)
4) My name is not Missy
f) And I actually agree about the spaghetti sauce part. Not quite right.
Vivian P. Jan 11, 2008, 2:53pm UTC
yumm
☃ Shannon K. Wendt Jan 11, 2008, 2:57pm UTC
Thanks!
Rob Appell Jan 11, 2008, 3:12pm UTC
That other thing you mentioned is a 'gimme' with me. Sheesh...man cannot live by bread alone. Oh, that's right. You're not Missy...it's more like Sassy. There you go...let's start a new cooking show featuring you with all you hot stuff...and your recipes, too. Saucey Sassy...the Spicey Chef. A star is born. There...does that sound better? And trust me on the basketti sauce part...I've done it before because I didn't have any pizza sauce on hand. Even loading it up with oregano (Organ-o...that's where the pepperoni came in), it was still basketti sauce trying to be passed off as pizza. Never again. Chalk that up as one of Rob's Kitchen Bloopers.
☃ Shannon K. Wendt Jan 11, 2008, 3:18pm UTC
LOL!!! You crazee...
Jaye S. Jan 11, 2008, 3:20pm UTC
yummy! i like the idea of alfredo sauce.
I just left a comment on the taquitos article a little while ago, and now it's gone again! Amazing!


Just an off side observation here, Shan...I don't see any cooking shows sponsored by antacids, if you catch my drift! That's what that stuff is, right? You should NEVER admit to having it on hand! LOL
Jenna is around here somewhere s. Jan 11, 2008, 6:16pm UTC
The alfredo sause sounds good, I also like a white pizza with olive oil base,

Hmm, have you ever tried simmering garlic cloves in olive oil.?
I use garlic salt, and garlic powder from the spice rack sprinkled on the base or pre- mixed in the olive oil with some Italian seasoning :)
Amanda "middle of nowhere" C. Jan 11, 2008, 6:49pm UTC
You are so great to pass along all of these recipes. Thanks!
Larry H. Jan 11, 2008, 8:24pm UTC
Thanks for sharing..
brenda c. Jan 11, 2008, 8:32pm UTC
it looks good, love the dark crust.
☃ Shannon K. Wendt Jan 11, 2008, 9:11pm UTC
The Case of the Amazing Disappearing Taquito. And immodium is an.. um.. *stage whisper* anti-diarrheal...

Jenna, the flavor of garlic after simmering in olive oil is the BEST! Dip in some fresh baked bread.. oh yeah!

Thanks for the feedback and comments :)
Joan O. Jan 11, 2008, 9:33pm UTC
Garlic and artichoke, two of my favorite pizza toppings. Yum!
☃ Shannon K. Wendt Jan 11, 2008, 9:37pm UTC
Agreed! Thanks, Joan :)
Lou Anne L. Jan 11, 2008, 11:31pm UTC
oh my...and have you ever tried garlic and clam pizza with thyme...its paper thin crispy brushed with and olive oil, minced garlic and clam glaze sprinkeled with fresh thyme and parm cheese....
☃ Shannon K. Wendt Jan 12, 2008, 8:11am UTC
I would eat garlic and clam pizza. Without the clam :/
Sue B.© The Sting IS Worse Than the Buzz Jan 12, 2008, 11:40am UTC
Oh, didn't know. I've never had any of that stuff. Funny!

We loved the taquitos. Thanks so much for that recipe! Am a bit hung over today, and that doesn't usually happen to me, but we polished off the Skyy last night while watching Woody Allen's "Deconstructing Harry." Today will be spent reconstructing Sue.
☃ Shannon K. Wendt Jan 12, 2008, 11:47am UTC
LOL!

Glad you like them. I wondered how they turned out for you :)
Ellie !. Jan 12, 2008, 1:39pm UTC
Olive oil and roasted garlic makes a nice pizza base too for a artichoke pizza...hmmm...add greek olives and feta...and some sun-dried tomatoes...
Okay, now I'm hungry...
Ellie !. Jan 12, 2008, 1:39pm UTC
I really love all the recipe fun you bring to Gather.
☃ Shannon K. Wendt Jan 12, 2008, 3:06pm UTC
Mmm... I love that combo, Ellie. And thank you :)

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