Basketball Madness: Mini Artichoke White Pizzas

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There weren’t too many academic cooking opportunities when I was coming along except for an old school Home Economics elective that lasted about six weeks. Basically a crash course in 1950’s homemaking. Being the middle child of three sisters, clothing was always a hot topic. My mom would cart us to the Hancock Fabrics, a stuffy warehouse filled with rows of long tables over concrete that were loaded down with short bolts of quilting grade fabrics. It was located between what is now Pepper Place & the highly popular Avondale area in Birmingham. Usually an outing reserved for the summer months, my poor brother would tag along while we perused the McCall’s dress styles that spoke to us… “Listen, Becca. I know. But you have Lauren’s party coming up next month & it might be nice to wear a dress. Just once. Why don’t you go with the Laura Ingalls number in that tan floral– it’ll be a nice compromise without looking so girly.” I really wasn’t even qualified to make those kind of choices back then but my mom seemed to be pleased. She would rolodex this crazy mathematical equation in her mind based on how many girls would be able wear it times how many wears it would actually receive plus factor in an approximation of how much each of us would grow over the next several months, a mind boggling skill in itself to determine the overall value of the investment. My older sister was a good half foot taller than me so many times we got first rights when it came to picks. My younger sister had to lump it. Her stature was a blend so my mom would hem up one & let out another for her. It was just the law of the hand-me-down pecking order. When sewing techniques finally rolled around in class, you’d have thought I’d be an ace especially since basting was involved. Not so. It was a painstaking introduction that resulted in the wonkiest looking pillow you have ever. Now biscuit pizzas? That was a different story & mine were tops.

 Mini Artichoke White Pizzas level up for those with more refined tastes. Frozen biscuits substitute the refrigerated variety & offer a more made-from-scratch flavor. Lemon zest & nutmeg add just the right amount of zing to the traditional ricotta topped pizza profile. Coupled with the artichokes & cheese, you have a lovely snack for all to enjoy.

Artichoke White Pizza By Rebecca Gordon Buttermilk Lipstick TV Cooking Personality Basketball Party Entertaining March Madness Tailgating Expert Football & Sports Entertaining Birmingham Alabama Tide & Tigers Today Raycom Sports

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickMini Artichoke White Pizzas
makes 8 servings

Interchange

 Although this is a delicious snack, feel free to top the biscuit rounds with any pizza topping combination you love.

8 frozen buttermilk biscuits
1 cup part skim ricotta cheese
2 garlic cloves, pressed
1/2 tsp lemon zest
1/4 tsp kosher salt
Pinch of nutmeg
1/2 cup Italian cheese blend
1/2 cup freshly grated Romano cheese
1 {14-oz} can quartered artichoke hearts, drained
Fresh basil & crushed red pepper flakes

one
Place the biscuits on wax paper; cover with additional paper.
Thaw on the countertop 45 to 55 minutes.
The biscuits should be pliable but cool to the touch.

two
Meanwhile, stir together the ricotta, the garlic, the lemon zest,
the salt & the nutmeg in a medium bowl.
Toss together the cheese blend & the Romano.

three
Preheat the oven to 350 degrees.
Roll the biscuits into 5-inch circles on a lightly floured surface.
Place 4 pieces of dough on lightly greased half sheet pans.

Spread the biscuits with the ricotta & top with the artichokes.
Sprinkle with the cheese mixture.

Bake one pan at a time on the center rack 18 to 20 minutes
or until the crust is golden brown on the bottom.
Slice into wedges. Top with fresh basil & crushed red pepper.

And One …

Try the combination over traditional Homemade Pizza Dough

Basketball Party Ideas By Rebecca Gordon Buttermilk Lipstick TV Cooking Personality Tailgating & Football Sports Entertaining Expert Game Day Hostess Chef Author Birmingham AlabamaFROM THE SOUTHERN HOSTESS OF BUTTERMILK LIPSTICK
{helpful advice}

Artichoke White Pizza By Rebecca Gordon Buttermilk Lipstick Basketball Game Entertaining March Madness Tailgating Expert Football & Sports Entertaining Tide & Tigers Today Game Day Host Tailgate Recipes Party Ideas How To Make Pizza With Frozen Biscuits

Southern-style biscuits give these fun pizzas an edge.
The dough is plenty short yielding a rich texture.
Mary’s B’s are a southern made frozen biscuit brand.
It tastes almost as good as one made from scratch.

You probably made something similar when you were little too.
I find refrigerated biscuit dough to be a little sweet.
If you’re down with the flavor, then by all means proceed with them.
Watch carefully as they bake to be sure the bottoms don’t get too brown.
Start checking at about 8 minutes.

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* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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