I get the impression that artichokes are one of those things that people either love or hate; it would be interesting to hear YOUR response to that supposition! In any case, Mike and I are artichoke lovers and they are one of our favorite things to have on a pizza. I normally buy the canned artichokes packed in water, but for this pizza I splurged on artichokes that had been marinated in oil. I cut the artichokes in quarters and tossed them with 2 cloves of finely chopped garlic and about 2 tablespoons of the oil from the jar of artichokes. The recipe called for using olive oil, but I saw no reason not to use the oil they had been packed in!
A few weeks ago Mike and I brainstormed on what a Bratwurst Pizza might look like. Our first attempt with a mustard sauce, onions, peppers, bratwurst, and Swiss cheese proved to be a disappointment. It was bland, definitely not what we were hoping for. Since that time I have been thinking on how I might improve the recipe. We gave it another try. . .with much better results!
With one glaring exception, this was a very simple pizza. The exception (also known affectionately as "the Nightmare") was the Fiery Red Pesto sauce that is the base for this pizza. The only reason we had Fiery Red Pesto on this pizza was because I had some in the freezer from my attempt to make it a few weeks ago. WARNING: Do not attempt to make Fiery Red Pesto unless you have a good sized food processor! The recipe calls for roasting a red bell pepper until it is blackened and you are able to peel off the skin. You then process it with fresh basil, garlic, pine nuts, tomatoes, chili powder, Parmesan cheese and olive oil. I tried to process it in my little mini chopper and ended with breaking the machine. From that point my memory is a blur, much like any traumatic event.
This is one of the tastiest pizzas I've made yet! It doesn't sound like much but it is absolutely delicious. I started by thinly slicing a red onion. The recipe called for 2 1/4 lbs., and I'm sure my one onion wasn't that big. After trying this pizza though, next time I would definitely use more onion. I tossed the onions with some fresh squeezed lemon juice and let it set while I heated up some olive oil in a skillet.