Poached Artichoke with Walnut Puree Pie

Poached Artichoke with Walnut Puree Pie

Ingredients:
1 ball of Pizza Dough, shaped and waiting on a floured peel
100 grams (scant ½ cup) Walnut Puree
75 grams (3 or 4) Poached Artichokes (recipe follows), cut into ½-centimeter (¼-

Directions:
inch) slices
10 grams (3 tablespoons) finely grated Parmigiano-Reggiano or Grana Padano
cheese
Generous pinch of fine sea salt
1 Place the pizza stone in a gas oven on a rack about 8 inches from the broiler. Preheat
the oven on bake at 500°F for 30 minutes. Switch to broil for 10 minutes. (For an
electric variation.)
2 With the dough on the peel, spoon the walnut puree over the surface, and spread it
evenly, leaving about an inch of the rim untouched. Distribute the artichoke slices
over the pie. Sprinkle with the cheese, then salt.
3 With quick, jerking motions, slide the pie onto the stone. Broil for 3½ minutes under
gas (somewhat longer with an electric oven), until the top is golden and the crust is
nicely charred but not burnt.
4 Using the peel, transfer the pizza to a tray or serving platter. Slice and serve.
poached artichokes
MAKES 75 GRAMS (3 OR 4)