Artichoke-and-sun-dried tomato pizza

Yield: 6 Servings

Measure Ingredient
\N 1 clove garlic -- minced

1 pk dry yeast

½ c water -- 105-115 deg. F

1½ c all-purpose flour --

: divided

¼ ts salt

: Vegetable cooking spray 3 TB sun-dried tomato tidbits

¼ ts dried oregano

¼ ts dried basil

⅛ ts salt

⅛ ts coarsely ground pepper

1 cn no-salt-added stewed

: tomatoes -- undrained -- : chopped

1 ½ ts cornmeal

¾ c artichoke hearts -- drained : and chopped

1 c provolone cheese -- 4 ounces : shredded

Dissolve the yeast in warm water in a large bowl, and let stand for 5 minutes. Stir in 1-¼ 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, 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 1-⅓ 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 wit Spread tomato mixture evenly over prepared crust, and top with artichoke hearts and cheese. Bake at 500 degrees for 12 minutes on bottom rack of oven. Remove the pizza to a cutting board, and let stand for 5 minutes. Yield: 6 servings (serving size: Recipe By : Cooking Light YEAR: 1995 ISSUE: Jan/Feb PAGE: 66 From: Date:

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