Pizzas with Artichoke, Taleggio and Egg
Serves 4 to 6
- 1/4 cup raw almonds
- 2 garlic cloves, peeled
- 1/4 teaspoon salt
- 1 cup packed basil leaves, plus more for topping
- 1/4 cup Bellucci 100% Italian Extra Virgin Olive Oil
- 2 9-inch round pizza dough bases
- 2 tablespoons cornmeal, for dusting
- 4 ounces taleggio cheese, sliced
- 1 14.75 ounce jar Cynara Grilled or Marinated Artichokes
- 2 large eggs
- 2 tablespoons finely grated parmesan cheese
- Pinch of paprika
1. Preheat oven to 500°F. Set a pizza stone in the center of the oven and allow to pre-heat for 30 minutes. Roll each ball of pizza dough into a 9-inch round. Place the pizza crusts on a pizza peel dusted with cornmeal.
2. Place the almonds, garlic and salt on a cutting board. Chop them finely, going over them with the blade of a knife to create a paste. Add the basil leaves and chop finely. Transfer this mixture to a bowl and add the olive oil. Mix to combine.
3. Spread the sliced taleggio over each the par-baked pizza crust. Divide the Cynara Grilled Artichokes over each as well.
4. Crack one egg into a small bowl. Slide the egg over the center of the pizza. Drizzle the almond-basil pesto over the top of the pizza.
5. Bake one pizza at a time on the stone, for 8 to 10 minutes each, or until the egg is set and crust golden. Top with fresh basil leaves, grated parmesan and paprika.
Chef Aran Goyoaga
Her food blog Cannelle et Vanille is a 2-time James Beard Award finalist and was named number 2 best food blog in the world by the UK Times.
Aran grew up in the Basque Country in Northern Spain in a family of professional pastry chefs and cooks. Her love of food began in her maternal grandparents’ pastry shop and in the fields of her paternal grandparents’ farm. Aran worked as a professional pastry chef for years before turning into food styling and photography.
She is also the author of “Small Plates and Sweet Treats: My Family’s Journey to Gluten-Free Cooking” (Little, Brown & Co), which was named one of the top 6 cookbooks of 2012 on Good Morning America.