3 c flour
1 1/2 c water
2 tbs sugar
1 tsp salt
1 tbs yeast
Toppings:
Pesto
Sliced tomatoes (depends on the size-- 4-5 large ones; 8-9 small tomatoes)
Artichoke hearts, chopped (two cans of quartered)
Onion, diced (one large)
Garlic, minced (a very generous spoonful)
Olive oil
Proof the yeast and sugar in warm water for 5 minutes or so. Add flour and salt, mix with a wooden spoon (feel free to spray Pam on the spoon first). Knead it a lot, set aside for an hour to rise.
Sauté artichoke hearts, onion, and garlic in olive oil until soft.
Punch dough down and divide into two portions. Roll out half to pizza shape. Spread pesto on pizza dough. Top with tomato slices and then half of the sautéd vegetables. Bake for 10-12 minutes at 450℉. Repeat with second half of the dough.
From Let Food Heal
Olive oil
Proof the yeast and sugar in warm water for 5 minutes or so. Add flour and salt, mix with a wooden spoon (feel free to spray Pam on the spoon first). Knead it a lot, set aside for an hour to rise.
Sauté artichoke hearts, onion, and garlic in olive oil until soft.
Punch dough down and divide into two portions. Roll out half to pizza shape. Spread pesto on pizza dough. Top with tomato slices and then half of the sautéd vegetables. Bake for 10-12 minutes at 450℉. Repeat with second half of the dough.
From Let Food Heal
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