Nuts Over Artichokes

To prepare Pizza Dough: Start by feeding the starter: combine starter with cool water, bread flour and rye flour. Cover and allow to rest for 12 hours. Once rested, stir together prepared starter with 254 grams water and olive oil. Add “00” flour and mix until flour is completely hydrated. Add in salt and combine until it comes together, two to three minutes. Place dough in a lightly oiled bowl, rolling to coat with oil. Cover with plastic and allow to rest at room temperature until it doubles in size.

To prepare Anchovy and Browned Butter Baste: Place butter and anchovies in medium sauce pan over medium heat. Melt butter, stirring occasionally, until butter starts to brown. Stir in garlic, olive oil and salt, to taste. Reduce heat to low and cook until flavors are well blended and anchovies have broken down. Remove from heat and reserve until ready to use.

To prepare Olive Oil Fried Walnuts: Warm oil in small saucepan over medium heat. Add walnuts and bring to a sizzle. Add in salt and let cook for about five minutes until walnuts are lightly browned. Stir in chile flakes and rosemary, then remove from heat and allow to cool. Strain walnuts from oil, reserving oil for use in Gilled Artichokes. Remove and discard rosemary stem. Roughly chop cooled walnuts and reserve until ready to use.

To prepare Grilled Artichokes: Trim leaves and thistle from artichokes, paring down to the hearts. Quarter hearts and place immediately in water with 2 teaspoons kosher salt and juice of one lemon. Bring a saucepan of water to a boil with 2 teaspoons kosher salt and cider vinegar. Drain artichoke hearts and drop into boiling water; cook for three to five minutes until just tender. Remove from water and drain. In medium bowl combine zest and juice of one lemon with 2 teaspoons kosher salt, olive oil, pepper, Fresno chile, garlic and oregano. Add drained hearts; toss to coat then allow to marinate 30 minutes. Heat a grill to 500°F. Place marinated hearts on grill then turn frequently until char marks appear. Remove and slice the grilled hearts into 1/2-inch thick strips and set aside until ready to use.

To prepare Pizza: Preheat a pizza oven to 550°F (or as high as your oven will go) for 30 to 45 minutes. Remove the proofed dough from the bowl and divide in half. Shape both halves into balls, cover and let sit for 20 minutes. When both have risen again, take one ball and slightly press from the center outward, using your fingertips, leaving an untouched, puffy lip. When you have started the shape, transfer dough to a semolina dusted peel and work out further until desired pizza crust thickness is achieved. Brush dough with Anchovy Browned Butter Baste. Sprinkle with half of grated Mozzarella cheese. Dollop half of Ricotta cheese over Mozzarella. Layer half of artichoke strips over cheese then sprinkle with half of reserved, chopped walnuts. Top with half of Parmesan cheese. Bake until desired doneness and remove from oven. Repeat layering process with remaining dough and toppings.

Per order/serving size: Makes 2 pizzas

Recipe developed by Ricky Webster, Culinary Instructor Community Colleges Spokane, Spokane, Wash.