Sausage, Artichoke and Tomato Pizza

Ingredients
Olive or vegetable oil cooking spray
4 ounces bulk sweet Italian sausage
1/4 teaspoon dried oregano
1 clove garlic, sliced
1/3 cup crème fraiche or light sour cream
1 whole-wheat pizza crust (12 inches)
1 cup artichoke hearts, halved (if using canned, rinse and drain)
2 large plum tomatoes, diced
2 tablespoons grated Parmesan-Reggiano, or Grana cheese
1/2 cup finely shredded mozzarella cheese
1 tablespoon fresh oregano, finely chopped

Method
Preheat oven to 450 degrees. Lightly dust back of baking pan with cornmeal or flour. In sauté pan, brown sausage and cook thoroughly. Drain extra fat and set aside. Add 1 tablespoon olive oil to sauté pan, add sliced garlic and cook over low-medium heat until translucent. Spread crème fraiche or sour cream in thin layer on pizza crust and sprinkle with garlic. Top with sausage, artichokes, and tomatoes; sprinkle with cheeses. Bake until cheeses are melted and slightly golden, Sprinkle with fresh oregano and serve.

Warm Artichoke Potato Salad

Ingredients
1 pound baby Yukon gold potatoes, scrubbed and cut into 1/4″ slices
1/2 pound artichoke hearts, halved (or use 8 ounce bag frozen hearts, thawed)
4 tablespoons white wine vinegar
2 tablespoons Dijon mustard
salt & pepper
1/2 cup olive oil
3 tablespoons chopped fresh parsley

Method
In a large pot of boiling water, cook potatoes until tender. Add artichokes to boiling water with potatoes for 1 minute then drain both. In a large bowl whisk together the vinegar and the mustard. Whisk in the olive oil slowly until incorporated. Add the warm, drained potatoes and artichokes and toss to coat. Let the potatoes sit for 10 minutes or longer to absorb the flavor of the dressing. Add parsley and toss. Season well with salt & pepper.