Artichoke-And-Sun-Dried Tomato Pizza

[Guest guest]

Homemade pizza dough is the best.

 

Artichoke-And-Sun-Dried Tomato Pizza

 

1 package dry yeast

1/2 cup water, 105-115 degrees

1 1/2 cups all-purpose flour, divided

1/4 teaspoon salt

vegetable cooking spray

3 tablespoons sun-dried tomato tidbits

1/4 teaspoon dried oregano

1/4 teaspoon dried basil

1/8 teaspoon salt

1/8 teaspoon coarsely ground pepper

1 can no salt added stewed tomatoes, undrained,

chopped

1 clove garlic, minced

1 1/2 teaspoons cornmeal

3/4 cup artichoke hearts, drained and chopped

1 cup provolone cheese, shredded

 

Dissolve the yeast in warm water in a large bowl, and

let stand for 5 minutes. Stir in 1-1/4 cups flour and

salt to form a soft dough. Turn the dough out onto a

lightly floured surface.

Knead until smooth and elastic (about 5 minutes), and

add enough remaining flour, 1 tablespoon at a time,

Combine tomato tidbits and next 6 ingredients in a

small saucepan; bring to a boil.

Reduce heat, and simmer, uncovered, 20 minutes or

until reduced to 1-1/3 Punch dough down, and roll into

a 12-inch circle on a lightly floured surface.

Place dough on a 12-inch pizza pan coated with cooking

spray and sprinkled wit Spread tomato mixture evenly

over prepared crust, and top with artichoke hearts and

cheese.

Bake at 500 degrees for 12 minutes on bottom rack of

oven.

Remove the pizza to a cutting board, and let stand for

5 minutes.

Serves 4.

 

 

 

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