RecipeMuncher

We have a tendency to spend our Friday evenings making homemade pizza. Carry out pizza is awesome for when we’re super busy. But, there’s something about the taste of homemade that can’t be duplicated.

Which brings me to yet another handy use for my sourdough starter… pizza dough.

Unlike a sourdough loaf, which requires a longer, slower rise than ordinary bread dough, sourdough pizza dough actually requires far less rising time than average. What this means is that, if I’ve thought far enough ahead to feed my starter, I can have pizza dough in less than an hour.

This week, we made one of our absolute favorite pizzas, the artichoke à la mode. We first tasted this pizza at the Pizza Man in Milwaukee. And we decided that we had to figure out a way to make it at home. The biggest pitfall seemed to be the fresh artichokes, since we can only get those a few times a year when they’re in season. However, thanks to the discovery of fresh frozen artichokes …