Heirloom Tomato and Artichoke Pizza
PREP: 1 HOUR 40 MINUTES
COOK: 12 MINUTES
SERVINGS: 4 SERVINGS
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- 1/ 2 cup warm water (110°F)
- 1 1/ 8 teaspoon yeast
- 1 cup plus 2 Tbsp all-purpose flour
- 1/ 2 cup semolina flour
- 1/ 2 tablespoon sugar
- 1/ 2 teaspoon salt
- 1 tablespoon olive oil
- 2 tablespoons olive oil
- 1 clove garlic
- 1 cup shredded mozzarella cheese
- 2 medium heirloom tomatoes, seeded and thinly sliced
- 1 jar artichoke hearts, drained and patted dry
- 1/ 4 cup grated parmesan cheese
- Kosher salt and freshly ground pepper
- fresh basil leaves
In large bowl, dissolve yeast in warm water; let rest for 5 minutes. In medium bowl, combine flours, sugar and salt. Add olive oil to yeast mixture and stir. Stir in half of flour mixture. Gradually mix in remaining flour mixture. Knead dough until it is soft but not sticky, adding more flour if necessary, about 5 minutes. Brush inside of a large bowl with olive oil and add dough, turning to coat with oil. Cover with plastic wrap and let rise for 1½ hours or until doubled in bulk.
Preheat grill. In a small skillet, heat olive oil and garlic over low heat until garlic is fragrant but not browned, about 2 minutes; set aside. On a lightly floured surface, roll or press dough into a 12 in. circle. Brush pan with olive oil and place dough on pan. Prick the surface of the crust with a fork. Brush the surface of the dough with garlic oil. Grill for 4-5 minutes, until just beginning to brown. Flip over crust and brush with garlic oil. Top with mozzarella cheese. Arrange tomato slices and artichoke hearts over mozzarella. Sprinkle with salt and pepper to taste. Sprinkle with parmesan cheese. Grill pizza for 5-7 minutes, until cheese is melted. Top with fresh basil leaves. Makes 1 12-in. pizza.
For indoor use: Prepare in a 450°F oven following the same instructions.
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