Artichoke Sun-Dried Tomato Pizza
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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INGREDIENTS
NutritionPizza Crust
- 1
- 1 1⁄4teaspoons yeast (can use rapid rise)
- 1teaspoon sugar
- 1⁄2teaspoon salt
- 1tablespoon olive oil
- 2 1⁄2 - 3
- 1tablespoon olive oil
- 1tablespoon minced garlic
- 1 -2teaspoon dried Italian herb seasoning
Toppings
- 4ounces hunt tomato sauce
- 1⁄4teaspoon oregano
- 1⁄4teaspoon mixed Italian herbs
- 1⁄4teaspoon black pepper
- 1⁄4teaspoon red pepper flakes
- 1⁄4teaspoon garlic powder
- 4 -5marinated artichoke hearts
- 1⁄4
- 3
- 10
- 5
-
- 1(12 ounce) package vegan mozzarella cheese or (12 ounce) package vegan mozzarella cheese, sliced thin
- cooking spray
DIRECTIONS
- Mix water with yeast and sugar in a large mixing bowl, set aside for 5 minutes to let it bloom.
- Add the garlic, oil, salt and herbs.
- Add about 1 1/2-2 cups flour, mix well.
- Pour onto a floured board, add remaining flour as needed, knead for about 5 minutes (this dough is really soft).
- Cover with the mixing bowl.
- Let rise about 20-30 minutes or until doubled in bulk.
- Punch dough down, knead on lightly floured board, set aside.
- Coat your pizza pan with olive oil.
- Place the dough in pan, roll out in pan.
- Preheat oven to 425 degrees F.
- Spoon and spread the dough with the sauce.
- Sprinkle with the herbs and seasonings.
- Decorate with the artichokes, olives, onions, black olives,.
- and sundried tomatoes.
- Sprinkle with the cheese.
- Cook until bottom in golden, spray crust with the cooking spray, broil for about 1 minute to melt cheese and make it bubbly.
- Let stand 2 minutes, cut and enjoy.
- 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.