Pizza Party: Artichoke & Beet

Artichoke & beet pizza

Pizza is a beautiful thing. Once you find the perfect crust the sky is the limit. You can do anything, you are the creator and champion of tastiness.

Here’s a tasty pizza idea to get your creative juices flowing:

Make your favorite pizza dough.

Start heating your oven to 500 F.

Roll out your dough on a cookie sheet covered with parchment paper. Dress it up from the bottom to the top:

  1. A hearty slather of your favorite pizza sauce
  2. A blanket of chopped spinach leaves
  3. All the cheese you want, we used a combo of mozzarella and cheese curds (yeah, cheese curds from Charleston Artisan Cheesehouse)
  4. A loose mosaic layer of artichoke hearts and roasted beets (nope, we didn’t roast beets just for this pizza, they were leftover from dinner earlier in the week, so next time you’re roasting veggies, make a little extra to throw on your pizza 🙂 )
  5. A little grated parmesan
  6. Chipotle chili flakes, these brought the whole pizza together!!! (I’m not kidding, get yerself some here. Smoky and hot, they will change your whole pizza eating world!)

Bake according to your dough recipe’s directions and enjoy!

Artichoke & beet pizza

XO

Charleston Spice Co.

Artichoke and sun-dried tomato crostini

CrostiniThese are fabulous.

Oh, I’m sorry, am I supposed to say something else?

Did you look at that picture? Do those not look like little bites that will impress your friends and relatives at cocktail hour?

Well, yes but are they easy to make? Hors d’oeuvres can be such a hassle, you say.

Don’t worry they are super easy to make. The only hard part is remembering to prepare the artichoke and sun-dried tomato topping a couple days before you want to serve them. The topping will be fine after 24 hours but give it three days and it goes from being just a base hit to being a home run when the bases are loaded in the bottom of the ninth during a tied game.

Here’s what ya need:

1 cup artichoke hearts, chopped

1/4 cup sun-dried tomato, chopped

1 clove garlic, chopped

2 teaspoons Mediterranean Oil Blend (or blend of your choice)

a generous drizzle of olive oil

one baguette

enough cream cheese to spread on all your crostini

In a small bowl combine artichoke hearts, tomato, and garlic. Coat with a healthy drizzle of olive oil, mix up until evenly coated then add spices and blend all togehter. Cover mixture and store in refrigerator for at least 24 hours but preferably up to three or four days.

Slice baguette and toast to taste. Spread each toasted slice with cream cheese, top with prepared artichoke and tomato topping, and serve!

Crostini

Cheers!

Charleston Spice Co.