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Artichoke-and-Sun-Dried Tomato Pizza

Yield 6 servings (serving size: 1 wedge)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.

  4. 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.

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

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