Artichoke-and-sun-dried Tomato Pizza Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 package: dry yeast,
1/2 cup: water, 105-115 deg. F
1 1/2 cup: all-purpose flour --,
Directions:
: 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 --
: chopped
1 clove 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:
Recipe By : Cooking Light YEAR: 1995 ISSUE: Jan/Feb PAGE: 66
From: Date:
Source from luhu.jp
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 --
: chopped
1 clove 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:
Recipe By : Cooking Light YEAR: 1995 ISSUE: Jan/Feb PAGE: 66
From: Date:
Source from luhu.jp