Ingredients
- 1 packet Active Dry Yeast
- 1/2 tsp Sugar
- 1 tsp Cento Fine Sicilian Sea Salt
- 3/4 cup Warm Water
- 2 cups Anna TIPO 00 Flour
- 1/4 cup Bellino Sun Dried Tomatoes, julienne cut
- 1 cup Mozzarella Cheese, shredded
- 1 jar Cento Quartered and Marinated Artichoke Hearts (6 oz)
- 1/2 cup Cento Chefs Cut Tomatoes
- 2 slices Ham, julienne cut
- Cento Ground Black Pepper, to taste
Directions
Mix flour and 1/2 tsp salt together and add to a mixing bowl. Create a well in the center and pour water into the well. Add the sugar and yeast to the water and mix within water. Gradually mix flour into the water in small increments and as the dough begins to form, take it out of the bowl and continue to work it by hand on a floured surface. 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 and place the dough into the bowl. Cover with plastic wrap, and leave it out until the dough has completely risen, about 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. Knead dough ball briefly on a lightly floured surface and press dough into an oiled 12-inch pizza pan. Spread tomatoes evenly over the dough, leaving 1/2 inch border around the edges. Top tomatoes with an even layer of mozzarella, then add artichokes, sun dried tomatoes and ham. Season with salt and pepper to taste. Bake for 15-20 minutes or until the crust is golden and the cheese begins to bubble. Serves 4.
