Well, the day is finally here! Another auspicious moment for the history of the United States. Without getting too “politicky,” I’ll just say that I hope you have done solid research, thought long and hard about your own well-being and that of each person you see throughout the course of your day, and that you will confidently cast your vote. It’s the smallest and most powerful contribution you can make this year, and it endows you with an opinion, good or bad, throughout the next 4 years. Don’t forget, procrastinate, dawdle or defer – go vote now, and then eat well!
Tonight, I’ll be enjoying a smorgasbord of pizza in front of the live election broadcast, wine in one hand and crayons in the other hand. The wine is to deal with the inevitable bloodshot states and the crayons are to color my map of the USA blue or red (but hopefully blue) as the votes come in. My friend Melanie introduced me to this Election Day activity and I’m ever grateful.
As for the pizza, today we’re straying from the regular pepperoni and red sauce. This pizza is truly the apex of pizzas, with a complex combination of flavors that come together harmoniously. From the artichoke pesto sauce to the bold and colorful toppings, you will LOVE it! Inspired by a pizza that used to be served at the Beaver Street Brewery in Flagstaff, this pizza will rock and comfort your world.
Here’s to America’s bright future! I'll see you on the other side...
For the artichoke pesto:
1 C. Artichoke hearts, drained
1/2 C. Parsley
½ C. Parmesan cheese
Salt and pepper
Mozzarella & Parmesan cheese
Preheat the oven to 350.
In a small food processor, combine the artichoke hearts, parsley and Parmesan. Drizzle in olive oil slowly until you have a slightly wet paste. Add salt and pepper to taste.
Spread a heaping tablespoon of the artichoke pesto on the Naan and top with the other ingredients. Cook until the cheese has melted and the naan is golden brown, about 7 minutes.