I'd made both pesto and artichoke a'pizza before, but the combination is even better. Since learning the New Haven style I've been making them nearly every Friday, all sorts. Unlike other pizza, they're easily digested, and I haven't gained a pound. They're also fun and somehow therapeutic. I've got it down to something of a science. I clean up as I go along, use wax paper with olive oil and flour to roll out the dough, (I tape it to the counter), and instead of putting my dough in the refridgerator over night, I pop it in the freezer for a bit to speed up the process. Now, I can make a couple pies in a couple of hours with no mess. I was lucky to inherit a marble rolling pin, which is a big help. If you come across one of those, grab it. I put a bit of olive oil and flour on it, too. That helps. I use a lot of olive oil. I stick to the New Haven recipe, only use thyme instead of parsley, (I prefer it), and even put it in my flour along with the salt. I also usually use six cheeses instead of just parmesan and mootz.
