1 recipe Pizza Dough (4 pizzas)
1 recipe Roasted Garlic Pizza Sauce
1 can artichoke hearts
2 roasted red peppers, fresh or canned
2 cloves fresh garlic, minced
fresh marjoram, thyme or oregano, chopped
extra virgin olive oil
1. Once the dough has proofed for the second time and your oven with the baking stone is preheated to 450˚F, you are ready to bake the pizzas.
2. Slice each artichoke heart into six pieces. Slice the red peppers into thin strips. Add the garlic, fresh chopped herbs and a light drizzle of olive oil with sprinkle of salt. Toss well and set aside until they are ready to use.
3. On a well floured surface begin to flatten the dough ball with your fingertips beginning from the inside out and moving in a circular fashion to create a thicker crust at the edges. You can now stretch the dough by dangling it from your fists or fingertips and moving in a circular fashion. This will take some practice. You can also try tossing the pizzas. Using your fists, again, cross your hands one over the other with the pizza dangling from your knuckles. With a quick tossing motion uncross your hands, in the process tossing the pizza into the air, spinning it and stretching it out in circular manner. Another option is to use a pin to roll out the pizzas. Pizza should be thin in the middle and thicker as you move out. Place the pizza on a floured peel (you can use a piece of cardboard if you donít have a peel).
4. Spread a thin layer of the sauce on the dough. I donít like to use too much because it makes the pizza soggy after it has cooked. Spread a generous portion of the mixed artichoke hearts and peppers.
5. Gently slide the pizza off of the peel and onto the stone. If your peel is floured adequately, the pizza should slide right off. Bake until the bottom of the crust is a golden brown, 5-8 minutes. Throw under the broiler for a minute to brown the top of the crust.