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
How to Make It
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.
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