Although this pizza is vegetarian, I call it antipasto pizza because the toppings I use are found in antipasto appetizers.
For homemade pizza dough
1 teaspoon instant yeast
1 teaspoon of honey
1 cup of lukewarm water
3 cups of bread flour
1 teaspoon of salt
1 tablespoon extra virgin olive oil
directions
Mix all the dough ingredients in the large bowl of an electric mixer and with the paddle attachment, mix until the ingredients come together around the paddle. Connect the dough hook and knead the dough for 6 minutes. Place in a greased bowl, cover and let rise until doubled.
Antipasto pizza
Component
lb whole milk mozzarella cheese, cut into thin slices
1 kg of pizza dough, store-bought or homemade, at room temperature
Grated Parmesan cheese
½ cup dried sliced tomatoes packed in oil
½ cup Italian black olives chopped in oil
8 artichoke hearts packed in oil and sliced
¼ thinly sliced red pepper
¼ red onion, thinly sliced
Olive oil
for the pizza
Preheat oven to 500 degrees F. Grease a 16-inch pizza pan.
Press the dough out in the mold up to its edges. Place the mozzarella slices on top of the dough. Spread the sundried tomatoes, olives, artichoke, pepper and onion evenly on top of the cheese. Drizzle a little olive oil and sprinkle Parmesan cheese.
Bake the pizza on the bottom shelf of the oven for 15-18 minutes, until the crust is lightly browned.
Let stand for 5 minutes before slicing.
Posted by Jovina Coughlin in artichokes, olives, onions, peppers, pizza, sun-dried tomatoes
