Artichoke and Roasted Pepper Pizza
A classic cheese pizza topped with homemade pizza sauce, braised artichokes, and roasted peppers, and mozzarella.
Equipment
- Bread Machine
- 2 Pizza Stones
- 2 Pizza Peels
Ingredients
- 2 red bell peppers
- 8 ounces frozen artichoke hearts
- ¼ cup extra virgin olive oil
- 4 cloves garlic
- 3 sprigs fresh thyme
- 1 tbsp. lemon juice
- 1 bay leaf
- ¼ tsp. kosher salt and black pepper
- 3 cups fresh mozzarella cheese, thinly sliced
For the Bread Machine Pizza Dough:
- 1 cup water
- 1 tbsp. extra virgin olive oil
- 3 cups all purpose flour (360g)
- 1 tsp. honey
- 1 tsp. salt
- 2 tsp. active dry yeast
For The Pizza Sauce:
- 1 box Pomi strained tomatoes or 28 ounces tomato puree
- 3 tbsp. extra virgin olive oil
- 1 clove minced garlic
- 1 tsp. dried oregano
- ½ tsp. sugar
- ¼ tsp. each kosher salt and crushed red pepper flakes
Instructions
- Begin by making the pizza dough: Add all the ingredients to your bread machine, in the order suggested by the manufacturer of your bread machine. Select the dough cycle and press start.
- While the dough is rising, roast the peppers and artichokes. Preheat the oven to 350 degrees. Place the pepper on a baking sheet and bake for one hour. Put the frozen artichokes in a Dutch oven along with the oil, garlic, thyme, lemon juice, bay leaf, salt, and pepper. Cover and bake for one hour. When the peppers are done, remove the seeds and skins and cut them in half inch slices. Also, remove the artichokes from the pot.
- Also, make the pizza sauce: In a Dutch oven heat the oil on low heat, and add the garlic. Cook for one minute and then add the tomatoes, and the rest of the ingredients. Simmer for twenty minutes. You'll only need two cups of the sauce for the pizzas, but the rest can be frozen.
- Preheat the oven to 425 degrees, with two pizza stones inside of it.
- When the dough cycle is done, dump the dough on to a floured board and divide in half. Press or roll the dough in to two twelve inch circles, right on two parchment covered pizza peels. Brush them with olive oil and cover with plastic wrap and let them rise for thirty minutes. Top the dough rounds with about a two cups of the pizza sauce and the mozzarella cheese.
- Using the pizza peels, slide the parchment and pizzas onto the pizza stones. Bake for 10 minutes. Remove the pizzas and top them with the artichokes and peppers. Bake for five minutes.
Nutrition
Calories: 350kcal
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