Artichoke Pepper Pizza

Tested Till Perfect

The crisp crust topped with tender vegetables and stretchy cheese is a delicious alternative to pizza with tomato sauce.

Servings: 8

Ingredients:

Nutritional Info
Per slice: about -
cal 234
pro 11 g
total fat 11 g
sat. fat 5 g
carb 24 g
fibre 3 g
chol 19 mg
sodium 526 mg
% RDI: -
calcium 22%
iron 13%
vit A 15%
vit C 58%
folate 29%

Preparation:

In small saucepan, heat water with oil over medium-low heat until 120°F (50°C). In food processor, pulse together Pizza Dough Mix and sa< with motor running, pour in water mixture and whirl until ball forms, about 1 minute.

Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, about 1 hour.

On lightly floured surface, roll out dough into 12-inch (30 cm) circle. Sprinkle pizza pan with cornmeal; centre dough on top.

Topping: Sprinkle dough with half of the cheese; arrange artichokes, red peppers and olives on top. Sprinkle with remaining cheese; drizzle with oil.

Bake in bottom third of 500°F (260°C) oven until crust is golden, about 12 minutes.

Additional Information

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