Title: Artichoke & Sun Dried Tomato Pizza
Categories: Pizza
Yield: 6 Servings
| 1 | pk | Dry yeast |
| 1/2 | c | Water; 105-115 deg. F |
| 1 1/2 | c | All-purpose flour; divided |
| 1/4 | ts | Salt |
| | | Vegetable cooking spray |
| 3 | tb | Sun-dried tomato tidbits |
| 1/4 | ts | Dried oregano |
| 1/4 | ts | Dried basil |
| 1/8 | ts | Salt |
| 1/8 | ts | Coarsely ground pepper |
| 1 | cn | No-salt-added stewed tomatoes; undrained -- chop |
| 1 | | Garlic; minced |
| 1 1/2 | ts | Cornmeal |
| 3/4 | c | Artichoke hearts; drained and chopped |
| 1 | c | Provolone cheese; 4 ounces -- 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. Yield: 6 servings (serving size: ~ - - - - - - - - - - - -
~ - - - - Contributor: Cooking Light YEAR: 1995 ISSUE: Jan/Feb PAGE: 66
Preparation Time: 0:00