Oh neat, it worked! Kewl 🙂
Yesterday when buying radicchio and endive at the Bowl, I noticed (in the produce section??) a brand of artichoke hearts I’d never tried, and decided to try them. They are great – not so acidic as some, so the taste of the chokes has a chance – though certainly not as much as with fresh artichokes.
We still had pancetta, so I decided to try the combination. D suggested adding lemon, since artichokes are known to like lemon.
Here’s what I did:
On the uncooked crust, scatter 4 oz grated part-skim mozzarella. Distribute 10 artichoke heart quarters, each cut in half lengthwise, and 1 1/2 rounds of pancetta, cut into about 3/8″ squarish pieces.
Spoon over the cooked pizza a well-suspended mix of 1 Tbsp fresh-squeezed lemon juice and an equal portion of olive oil, and finely grate perhaps an ounce of pecorino over the pizza to finish.
Great wine from Eric Stauffenegger!