Although this pizza is vegetarian, I call it an antipasto pizza because the toppings I use are found in antipasti appetizers.
For homemade pizza dough
1 teaspoon instant yeast
1 teaspoon of honey
1 cup of lukewarm water
3 cups bread flour
1 teaspoon of salt
1 tablespoon extra virgin olive oil
Combine all the dough ingredients in the large bowl of an electric mixer and mix with the paddle attachment until the ingredients combine around the paddle. Attach the dough hook and knead the dough for 6 minutes. Place in a greased bowl, cover and let rise until doubled in size.
lb whole milk mozzarella cheese, thinly sliced
1 lb pizza dough, lagerbout or homemade, at room temperature
Grated parmesan cheese
½ cup sliced sundried tomatoes packed in oil
½ cup chopped black Italian olives dried in oil
8 artichoke hearts wrapped in oil and sliced
¼ red bell pepper, thinly sliced
¼ of the red onion, thinly sliced
For the pizza
Preheat the oven to 500 degrees F. Oil a 16 inch pizza pan.
Squeeze the dough out to the edges. Cover the dough with the mozzarella slices. Sprinkle the sun-dried tomatoes, olives, artichokes, peppers, and onions evenly over the cheese. Drizzle with a little olive oil and sprinkle with Parmesan cheese.
Bake the pizza on the bottom rack of the oven for 15-18 minutes until the crust is lightly browned.
Let stand 5 minutes before slicing.
Posted by Jovina Coughlin in Artichokes Olives Onions Peppers Pizza Sun Dried Tomatoes