Artichoke-And-Sun-Dried Tomato Pizza

Recipe Ingredients

1 packet		Dry yeast
1/2 cup	118ml	Water - 105-115 deg. F
1 1/2 cups	93g / 3.3oz	All-purpose flour - divided
1/4 teaspoon	1.3ml	Salt
		Vegetable cooking spray
3 tablespoons	45ml	Sun-dried tomato tidbits
1/4 teaspoon	1.3ml	Dried oregano
1/4 teaspoon	1.3ml	Dried basil
1/8 teaspoon	0.6ml	Salt
1/8 teaspoon	0.6ml	Coarsely ground pepper
1		No-salt-added stewed tomatoes - undrained, chopped
1		Garlic - minced
1 1/2 teaspoons	7.5ml	Cornmeal
3/4 cup	109g / 3.8oz	Artichoke hearts - drained and chopped
1 cup	146g / 5.1oz	Provolone cheese - 4 ounces, shredded

Recipe Instructions

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 500F for 12 minutes on bottom rack of oven. Remove the pizza to a cutting board, and let stand for 5 minutes.

Source:
Cooking Light YEAR: 1995 ISSUE: Jan/Feb PAGE: 66

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