Artichoke Pepper Pizza
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% |
-
1/2 cup (125 mL) water
1-1/2 tsp (7 mL) olive oil
Quarter pizza dough Mix
1/2 tsp (2 mL) salt
Cornmeal
Topping:
2 cups (500 mL) shredded provolone or mozzarella cheese
1 can (14 oz/398 mL) artichokes, drained and sliced
1 jar (313 mL) roasted red peppers, drained and sliced
1/4 cup (50 mL) sliced black olives
1 tbsp (15 mL) olive oil
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.
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