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Artichoke Sun-Dried Tomato Pizza

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“Mark loves this pizza, I make half this pizza and half the green pepper, onion, olive, and mushroom pizza. The herbs measurements are approximate, use to your own taste.”
READY IN:
55mins
SERVES:
4
YIELD:
1 pizza
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix water with yeast and sugar in a large mixing bowl, set aside for 5 minutes to let it bloom.
  2. Add the garlic, oil, salt and herbs.
  3. Add about 1 1/2-2 cups flour, mix well.
  4. Pour onto a floured board, add remaining flour as needed, knead for about 5 minutes (this dough is really soft).
  5. Cover with the mixing bowl.
  6. Let rise about 20-30 minutes or until doubled in bulk.
  7. Punch dough down, knead on lightly floured board, set aside.
  8. Coat your pizza pan with olive oil.
  9. Place the dough in pan, roll out in pan.
  10. Preheat oven to 425 degrees F.
  11. Spoon and spread the dough with the sauce.
  12. Sprinkle with the herbs and seasonings.
  13. Decorate with the artichokes, olives, onions, black olives,.
  14. and sundried tomatoes.
  15. Sprinkle with the cheese.
  16. Cook until bottom in golden, spray crust with the cooking spray, broil for about 1 minute to melt cheese and make it bubbly.
  17. Let stand 2 minutes, cut and enjoy.
  18. FYI, you can also make this pizza with some chopped, drained and defrosted spinach instead of the artichoke hearts and it is just as fantabulous.

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