Artichoke & Sun Dried Tomato Pesto Pizza
Preparation Time: 45 min
Cooking Time: 15 min
Serves 4
INGREDIENTS
Dough:
- 1 cup warm water
- 1 packet dry active yeast
- 1 tbsp. DaVinci Extra Virgin Olive Oil
- 1 tbsp. sugar
- ½ tsp. salt
- 4 ¼ – 4 ½ cups all-purpose flour
Pizza Topping:
- ½ cup DaVinci Sun Dried Tomato Pesto
- ¼ cup ricotta cheese
- 1 cup grated mozzarella cheese
- 2 Reese Roasted Red Peppers, sliced
- 1 – 14 oz. can Reese Quartered Artichoke Hearts
- 2 tsp. fresh or dried oregano
DESCRIPTION
No need to order takeout. Satisfy your pizza craving at home with this delicious artichoke and pesto pizza!
DIRECTIONS
Dough:
1. Preheat oven to 425 degrees.
2. In a large bowl, mix water and yeast until yeast is fully dissolved. Stir in oil, sugar, and salt. Gradually add flour, stirring constantly until dough is formed.
3. When dough begins to pull from the sides of the bowl, remove and knead by hand for about ten minutes. If the dough is sticking to your work surface, add more flour.
4. Place dough back in bowl, cover with a damp towel, and set it aside for 30 minutes.
5. After 30 minutes, dough should be doubled in volume (if not, allow more time to rise).
6. Punch dough down and knead for additional 2 minutes.
Pizza:
1. Lightly oil 14″ pizza pan and stretch, or roll, dough to cover the surface of the pan.
2. In a small bowl, mix pesto and ricotta. Spread evenly over the surface of the dough, leaving a 1″ crust around the perimeter.
3. Sprinkle mozzarella over pesto. Top with peppers and artichokes and season with oregano. Bake pizza for 10–15 minutes, or until crust is golden brown.
1. Preheat oven to 425 degrees.
2. In a large bowl, mix water and yeast until yeast is fully dissolved. Stir in oil, sugar, and salt. Gradually add flour, stirring constantly until dough is formed.
3. When dough begins to pull from the sides of the bowl, remove and knead by hand for about ten minutes. If the dough is sticking to your work surface, add more flour.
4. Place dough back in bowl, cover with a damp towel, and set it aside for 30 minutes.
5. After 30 minutes, dough should be doubled in volume (if not, allow more time to rise).
6. Punch dough down and knead for additional 2 minutes.
Pizza:
1. Lightly oil 14″ pizza pan and stretch, or roll, dough to cover the surface of the pan.
2. In a small bowl, mix pesto and ricotta. Spread evenly over the surface of the dough, leaving a 1″ crust around the perimeter.
3. Sprinkle mozzarella over pesto. Top with peppers and artichokes and season with oregano. Bake pizza for 10–15 minutes, or until crust is golden brown.