Pecan Store January 7th, 2009

The other day I was searching for recipes that contained pecans and one search result stopped me in my tracks: Pecan pizza. Now, I’ve had a lot of different ingredients on pizza before, including melon, prosciutto, potatoes, cilantro, spinach, broccoli and tortilla strips, but never pecans, oddly enough.

So I just had to check it out. And thanks to the Georgia Pecan Commission, I now have a new recipe to try out this weekend!

Speedy Artichoke-Pecan Pizza
1 8-ounce frozen puff pastry sheet, thawed but still chilled
4 ounces (about 1 cup) feta cheese, crumbled
8 pieces (about ½ cup) sun-dried tomato packaged in oil, roughly chopped
4 artichoke hearts packed in oil, roughly chopped
1 teaspoon fresh oregano leaves
1/3 cup chopped pecans
Coarsely ground black pepper to taste

Instructions:
Preheat oven to 400 degrees. Roll thawed, but still cool, puff pastry into a rectangle about 8 by 10 inches. Place on a baking sheet. Scatter crumbled feta evenly over pastry followed by the chopped sun-dried tomato and artichoke hearts.

Scatter oregano leaves on top of vegetables. Distribute pecans evenly over oregano and season with black pepper to taste.

Bake pizza for 20 minutes, or until puff pastry dough turns crispy and brown and the pecans are toasted. Cut into 8 or 16 appetizer portions and serve

If anyone else has a chance to try out this recipe, please email me at iheartpecans@gmail.com and let me know your thoughts. I’d love to hear them!

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