Artichoke-and-Sun-Dried Tomato Pizza

Cooking Light
6 servings (serving size: 1 wedge)


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1 package dry yeast
1/2 cup warm water (105° to 115°)
1 1/2 cups all-purpose flour, divided
1/4 teaspoon salt
Vegetable cooking spray
3 tablespoons sun-dried tomato tidbits
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/8 teaspoon salt
1/8 teaspoon coarsely ground pepper
1 (14 1/2-ounce) can no-salt-added stewed tomatoes, undrained and chopped
1 garlic clove, minced
1 1/2 teaspoons cornmeal
3/4 cup drained, coarsely chopped canned artichoke hearts
1 cup (4 ounces) shredded Italian provolone cheese


Dissolve the yeast in warm water in a large bowl, and let stand for 5 minutes. Stir in 1 1/4 cups flour and salt to form a soft dough.

Turn the dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes), and add enough remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.

Combine tomato tidbits and next 6 ingredients in a small saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes or until reduced to 1 1/3 cups, stirring occasionally. Remove from heat; let cool.

Punch dough down, and roll into a 12-inch circle on a lightly floured surface. Place dough on a 12-inch pizza pan coated with cooking spray and sprinkled with cornmeal. Crimp edges of dough with fingers to form a rim. Cover; let rise in a warm place 30 minutes.

Spread tomato mixture evenly over prepared crust, and top with artichoke hearts and cheese.

Bake at 500° for 12 minutes on bottom rack of oven. Remove the pizza to a cutting board, and let stand for 5 minutes.

Created date

June 2004

Nutritional Information

Calories 216
Caloriesfromfat 24 %
Fat 5.7 g
Satfat 3.3 g
Monofat 1.5 g
Polyfat 0.3 g
Protein 10.1 g
Carbohydrate 32.2 g
Fiber 1.4 g
Cholesterol 13 mg
Iron 2.4 mg
Sodium 497 mg
Calcium 184 mg