Artichoke Sun Dried Tomato Pizza Recipe

Ingredients for Artichoke Sun Dried Tomato Pizza

• Warm Water
• 2 teaspoons active dry yeast
• 1 teaspoon sugar
• 1 teaspoon salt
• Olive Oil
• 1 1/2 to 2 cups all-purpose flour
• 2 cloves minced garlic
• Dried Italian Herb Seasoning
• Tomato Sauce
• Oregano
• Mixed Italian Herbs
• Black Pepper
• Red Pepper Flakes
• Garlic Powder
• Marinated Artichoke Hearts
• Onion
• Mushrooms
• 1/4 cup sliced black olives
• Sun Dried Tomatoes
• Hot Water
• Soy Mozzarella Cheese
• Cooking Spray

How to Make Artichoke Sun Dried Tomato Pizza

1. 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.
2. Add 2 cloves minced garlic, 2 tablespoons olive oil, 1 teaspoon salt, and 1 teaspoon dried oregano (or your preferred herbs).
3. Gradually add 1 1/2 to 2 cups all-purpose flour, mixing until a shaggy dough forms.
4. Turn dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
5. 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.
6. Punch down the dough and gently knead on a lightly floured surface for 1 minute.
7. Lightly grease a 12-inch pizza pan with olive oil.
8. Place the dough in the prepared pan and press it out to the edges.
9. Preheat oven to 425°F (220°C).
10. Spread 1/2 cup pizza sauce evenly over the dough.
11. Sprinkle with 1 teaspoon dried oregano and 1/2 teaspoon garlic powder.
12. 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.
13. Sprinkle with 1 1/2 cups shredded mozzarella cheese.
14. 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.
15. 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.
16. Let the pizza stand for 2 minutes before slicing and serving.