Ingredients
- 1 packet 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
- 1 cup Cento Chefs Cut Tomatoes
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1 tbsp Bellino Minced Garlic
- 1/4 cup Fresh Parsley, chopped
- 1 can Cento Mushroom Stems Pieces (4 oz), drained and rinsed
- 1 can Cento Whole Baby Clams (10 oz), drained and rinsed
- 1 jar Cento Quartered and Marinated Artichoke Hearts (6 oz), drained
- 1/2 cup Cento Jumbo Pitted Black Olives, drained and halved
- 1 oz Cento Flat Fillets of Anchovies
- 5 Bellino Whole Garlic Cloves, thinly sliced
- 1/4 tsp Cento Crushed Red Pepper
Directions
Mix flour and 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. Press dough into an oiled 12-inch pizza pan. In a small bowl, mix tomatoes, 1 tablespoon oil, 1/8 cup parsley and minced garlic together, then spread over pizza dough. Garnish one quarter of the pizza with mushrooms, one quarter with artichokes, one with olives and anchovies and the last section with clams. Top with whole garlic cloves. Bake for 15-20 minutes or until the crust is crisp and golden. Drizzle with remaining oil and top with crushed red pepper and remaining parsley. Serves 2.
