Welcome to Day 9 of The Gluten-Free Pizza Fest. In preparing for this food fest, I brainstormed some of my favorite flavors and wrote down different pizza combinations. The combination of artichoke, bacon and basil sounds a little strange but it works. Trust me. This pizza literally has three of my favorite things. I love artichokes and use them often in pasta dishes, hummus recipes and salads. Bacon of course, is a house favorite. We can’t get enough of it around here. Basil is such a wonderful herb. It is so versatile, and of course, my favorite way to use basil is as a pesto.
Tomorrow is the last day of The Gluten-Free Pizza Fest. Make sure and get your pizza recipe, product review or restaurant review up on your blog if you would like to be added to our summary blog post on Monday!
Artichoke, Bacon and Basil Pizza
Makes 1 pizza
- 1 homemade or pre-made pizza crust
- 1/4 cup simple tomato sauce
- 1/4 teaspoon balsamic vinegar
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 3 garlic cloves, minced
- 1 shallot, minced
- 2 cups shredded mozzarella cheese
- 1 can artichoke hearts, drained and roughly chopped
- 4 fried bacon slices, crumbled
- 10-15 basil leaves, chiffonade
Pre-heat oven to 425. Place pizza crust on a cookie sheet or pizza pan. Spread tomato sauce over crusts. Top crusts with shallot, garlic, salt, pepper and balsamic vinegar. Add cheese. Place chopped artichoke hearts over cheese. Bake until cheese is melted and crust is golden brown, about 10 minutes. Top baked pizza with crumbled bacon and fresh basil.
This is the ninth recipe installment for The Gluten-Free Pizza Fest 2011, hosted by ATX Gluten-Free. All pizza crusts kindly provided by Gluten-Free Kneads. Find where they are sold in Austin, or buy online here.