Ingredients
- 1 package Active Dry Yeast
- 1/2 tsp Sugar
- 1/2 tsp Cento Fine Sicilian Sea Salt
- 3/4 cup Warm Water
- 2 cups Anna TIPO 00 Flour
- 2 tsp Cento Imported Extra Virgin Olive Oil Plastic
- 1/2 cup Bellino Pesto Sauce
- 1 can Cento Quartered Artichoke Hearts (14 oz), drained
- 1 cup Fresh Spinach
- 1 cup Mozzarella Cheese, shredded
- 1/2 cup Parmesan Cheese, grated
Directions
In large mixing bowl, add flour. Create a well in the center of the flour, pour the water into the center. Next, add salt to the flour portion of the bowl only. Do not mix it into the water, it will be mixed later. Add the sugar and yeast to the water. Begin stirring the yeast in the water. Then, gradually mix the flour in with the water in small increments. As the dough begins to form, add flour to the surface on which you will be kneading the dough. Then, take it out of the bowl and continue working it by hand. If the dough is too sticky, add flour in small increments until the dough no longer sticks to your hands or the kneading surface. Knead the dough thoroughly until it becomes smooth. Then, place a small amount of extra virgin olive oil on the bottom of a bowl to prevent the dough from sticking and place the dough into the bowl. Cover with plastic wrap, and leave it out until the dough has completely risen (this usually takes 15-20 minutes). To tell if the dough is fully risen, make a small indentation in the center. If the indentation does not rise, the dough is ready. Preheat oven to 450ËšF. Lightly grease a 12 inch nonstick pizza pan or stone. Form crust by hand or with rolling pin, drizzle with 2 teaspoons of oil on crust and spread edges. Evenly spread pesto on pizza, then add artichokes, spinach and cheeses. Bake on the middle rack for 15 minutes or until crust is golden brown and cheese has melted. Allow pizza to cool before slicing. Serves 4.
