Ingredients for Bbq D Cornmeal Crust Pizza With Artichokes
- Whole Wheat Flour (quantity not specified in provided sources)
- White Flour (quantity not specified in provided sources)
- Cornmeal (for crust, quantity not specified in provided sources)
- Baking Powder (quantity not specified in provided sources)
- Baking Soda (quantity not specified in provided sources)
- Salt (quantity not specified in provided sources)
- Dry Basil (quantity not specified in provided sources)
- Plain Yogurt (quantity not specified in provided sources)
- Lite Olive Oil (quantity not specified in provided sources)
- Tomatoes (quantity not specified in provided sources)
- 10-12 Marinated Artichoke Hearts, quartered
- Black Olives (quantity not specified in provided sources)
- Green Onions (quantity not specified in provided sources)
- 1 cup shredded Mozzarella Cheese (plus optional additional)
- 1/2 cup shredded Provolone Cheese
- 1/4 cup fresh Basil leaves
- 1 prepared Cornmeal Crust
- Thin layer of your favorite BBQ sauce
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How to Make Bbq D Cornmeal Crust Pizza With Artichokes
- Preheat your oven to 450°F (232°C).
- Prepare the cornmeal crust according to your preferred recipe or store-bought crust.
- Spread a thin layer of your favorite BBQ sauce over the crust.
- Evenly distribute 1 cup of shredded mozzarella cheese over the BBQ sauce.
- Arrange 10-12 artichoke hearts (quartered) across the pizza.
- Sprinkle 1/2 cup of shredded provolone cheese (or additional mozzarella) over the artichokes.
- If using, add 1/4 cup of fresh basil leaves, scattered evenly.
- Bake for 15-20 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
- Let the pizza cool slightly before slicing and serving with a fresh green salad.
Nutrition Information (Approximate per serving)
Sodium
48 g
Sugar
23g
Fat
58g
Carbs
17g