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    You are in: Home / Recipes / Artichoke Sun-Dried Tomato Pizza Recipe
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    Artichoke Sun-Dried Tomato Pizza

    Artichoke Sun-Dried Tomato Pizza. Photo by McSquirrelly

    1/1 Photo of Artichoke Sun-Dried Tomato Pizza

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    45 mins

    10 mins

    Shannon Holmes's Note:

    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.

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    My Private Note

    Ingredients:

    Serves: 4

    Yield:

    pizza

    Units: US | Metric

    Pizza Crust

    • 1 cup warm water (100 degrees F)
    • 1 1/4 teaspoons yeast (can use rapid rise)
    • 1 teaspoon sugar
    • 1/2 teaspoon salt
    • 1 tablespoon olive oil
    • 2 1/2-3 cups flour (can do half white and half wheat)
    • 1 tablespoon olive oil
    • 1 tablespoon minced garlic
    • 1 -2 teaspoon dried Italian herb seasoning

    Toppings

    Directions:

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

    Ratings & Reviews:

    • on August 30, 2006

      55

      Wow! I made it using my pignoli faux cheese recipe, since where i come there is no soy cheese available. Wow!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Artichoke Sun-Dried Tomato Pizza

    Serving Size: 1 (357 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 436.3
     
    Calories from Fat 73
    16%
    Total Fat 8.1 g
    12%
    Saturated Fat 1.1 g
    5%
    Cholesterol 0.0 mg
    0%
    Sodium 569.7 mg
    23%
    Total Carbohydrate 80.1 g
    26%
    Dietary Fiber 13.7 g
    55%
    Sugars 4.9 g
    19%
    Protein 13.0 g
    26%

    The following items or measurements are not included:

    mixed Italian herbs

    soy mozzarella cheese

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