Nephew Braden is coming to Sunday dinner. When Miriam told him about my New York Style pizzas he expressed interest. I learned to make New York style pizza crusts a few weeks ago. Each batch makes enough dough for 2-3 pizzas. To keep things interesting, I usually make each one differently. In addition to an artichoke and feta pizza with a za’atar sauce, I made a pepperoni pizza and an apple and prosciutto pizza. This recipe is written as if I was making them all the same.
Karl’s New York Style Za’atar Pizza with Roasted Artichokes and Feta
1 batch of Karl’s New York Style Pizza Crust
8 oz. roasted artichoke hearts
4 Tbs. olive oil
4 Tbs. za’atar
6 oz. feta, crumbled
1. Un-bag your pizza dough and set it on your floured bread board to come to room temperature.
Tip: I store my dough in quart sized plastic bags to ferment for 3-5 days. To keep from mashing my dough I cut up the sides of the bag to free the dough intact.
Note: For directions on making the pizza dough see Karl’s New York Style Pizza Crust.
2. Shape your dough into a pizza shapes and transfer them to a flour dusted peels.
Tip: I use three cookie sheets, and an old flat steel sheet to remove the pizzas from the oven
3. Use a sieve to drain the artichoke liquid into a bowl and cut the hearts into smaller pieces.
Tip: Cut the pieces so that they retain their shape, with a bit if base still attached to each piece.
Note: The artichokes are packed in oil and I used this oil in the next step.
4. Mix the olive oil and za’atar in a small cup.
Tip: How much oil you add to the za’atar is a fine point. You want to add enough that it is easy to brush onto the dough, but not so much that the oil pools on top of the crust when you are done.
Note: If you end up with pools of oil you may use a paper towel to blot off some of the excess.
5. Brush the za’atar sauce over the pizza rounds.
Tip: Leave about an inch around the edges dry.
Note: If necessary mix more sauce.
6. Spread about one third of the artichoke pieces evenly over each pizza round.
7. Scatter one third of the feta over each pizza.
8. Bake each pizza for 8-10 minutes, until the cheese is bubbly and the crust is browned on the bottom.
Tip: Rotate the pizza halfway through the cooking time to get an even bake.
9. Transfer the pizza to a wire rack to cool for a few minutes before consuming.