Ingredients for Artichoke Sun Dried Tomato Pizza
- 1 cup warm water
- 2 teaspoons active dry yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 tablespoons olive oil (plus more for greasing)
- 1 1/2 to 2 cups all-purpose flour (plus more for dusting)
- 2 cloves minced garlic
- Not specified (Oregano is used)
- 1/2 cup pizza sauce
- 2 teaspoons dried oregano
- Not specified (Oregano is preferred herb in Step 2)
- Not specified
- Not specified
- 1/2 teaspoon garlic powder
- 1 cup marinated artichoke hearts
- 1/4 cup thinly sliced red onion
- Not specified
- 1/4 cup sliced black olives
- 1/2 cup sun-dried tomatoes (oil-packed, drained)
- Not specified (1 cup warm water used instead)
- 1 1/2 cups shredded mozzarella cheese (soy or dairy)
- Lightly spray cooking spray (for crisping crust)
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How to Make Artichoke Sun Dried Tomato Pizza
- In a large bowl, combine 1 cup warm water, 2 teaspoons active dry yeast, and 1 teaspoon sugar. Let stand for 5 minutes until foamy.
- Add 2 cloves minced garlic, 2 tablespoons olive oil, 1 teaspoon salt, and 1 teaspoon dried oregano (or your preferred herbs).
- Gradually add 1 1/2 to 2 cups all-purpose flour, mixing until a shaggy dough forms.
- Turn dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
- Place dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 20-30 minutes, or until doubled in size.
- Punch down the dough and gently knead on a lightly floured surface for 1 minute.
- Lightly grease a 12-inch pizza pan with olive oil.
- Place the dough in the prepared pan and press it out to the edges.
- Preheat oven to 425°F (220°C).
- Spread 1/2 cup pizza sauce evenly over the dough.
- Sprinkle with 1 teaspoon dried oregano and 1/2 teaspoon garlic powder.
- Arrange 1 cup marinated artichoke hearts, 1/2 cup sun-dried tomatoes (oil-packed, drained), 1/4 cup sliced black olives, and 1/4 cup thinly sliced red onion over the sauce.
- Sprinkle with 1 1/2 cups shredded mozzarella cheese.
- Bake for 15-20 minutes, or until the crust is golden brown and the cheese is melted and bubbly. If the crust starts browning too quickly, loosely cover the edges with aluminum foil.
- If desired, lightly spray the crust with cooking spray during the last minute of baking and broil for 30 seconds to crisp the crust further.
- Let the pizza stand for 2 minutes before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
19g
Fat
5g
Carbs
26g
