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    Artichoke & Fontina Pizza


    Source of Recipe


    Family Circle Magazine, posted by gilly

    List of Ingredients




    Crust:
    3 cups all-purpose flour
    1 envelope fast-rising dry yeast
    2 teaspoons sugar
    1 teaspoon salt
    1 cup very warm water (115 degrees to 120 degrees F)
    2 tablespoons olive oil
    Seasoned Tomato Sauce:
    1 can (8 ounces) no-salt-added tomato sauce
    2 cloves garlic, finely chopped
    2 teaspoons dried Italian herb seasoning

    Artichoke and Fontina Topping:
    2 cups shredded fontina cheese (8 ounces)
    8 whole canned artichoke hearts, drained and quartered

    Recipe



    Position oven rack in lowest position. Heat oven to 450 degrees F. Crust: Mix flour, yeast, sugar and salt in bowl. Stir in very warm water and olive oil until dough forms. Turn dough out onto lightly floured surface. Knead 10 minutes. Cover; let rest 20 minutes.

    Sprinkle pizza pan (15 3/4-inch) with cornmeal. Pat dough over pan, stretching and shaping to make 1/2-inch high rim around edge. Combine tomato sauce, garlic and Italian seasoning in small bowl. spread sauce evenly over the whole crust. Cover with the Artichoke and Fontina Topping. Bake pizza on bottom rack for 20 to 25 minutes or until heated through and crust is golden brown.

 

 

 

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