Artichoke & Red Pepper Pizza
Submitted by Jansan
Artichoke and red pepper pizza on a par-baked crust with a roasted garlic-olive oil base, mushrooms, olives, basil, mozzarella, and Parmesan. No red sauce needed.
YIELD
8 servingsPREP
30 minCOOK
30 minREADY
60 minThis pizza swaps traditional red sauce for a blended garlic and olive oil base that gets spread over a par-baked crust. Five cloves of garlic blitzed with olive oil create a fragrant, golden paste that soaks into the dough during the second bake.
The toppings lean Mediterranean: sauteed red bell peppers, marinated artichoke hearts, sliced mushrooms, black olives, and fresh basil all layered under a blanket of mozzarella and grated Parmesan. The peppers get a quick cook in a hot skillet first so they soften and concentrate their sweetness before going on the pizza.
Par-baking the crust for 8 to 11 minutes before adding toppings is what keeps the bottom crisp instead of soggy under all those vegetables. That first bake sets the structure so the finished pizza has a solid foundation.
Kitchen Tips
- Press the dough out from the center toward the edges for even thickness. Thin spots in the middle will burn before the edges are done
- Drain the marinated artichoke hearts well. Excess oil makes the pizza greasy and prevents the cheese from browning
- Use fresh basil if you can get it. Three tablespoons of chopped fresh basil has way more flavor than the dried equivalent
- Let the pizza rest for 2 to 3 minutes after pulling it from the oven so the cheese sets and slices hold together
Variations
Ingredients
Directions
Heat oven to 425℉ (220℃).
Grease 13×9-inch (3-quart) baking dish or 12-inch pizza pan.
Unroll dough and place in greased pan; starting at center, press out with hands.
Bake at 425F for 8 to 11 minutes or until light golden brown.
In food processor bowl with metal blade or blender container, process garlic 10 to 15 seconds or until finely chopped.
Reserve 1 tablespoon of the oil.
With machine running, add remaining oil all at once through feed tube or opening in top of blender lid.
Process 20 to 30 seconds or just until blended.
Spread garlic mixture over partially baked crust.
Heat reserved 1 tablespoon oil in medium skillet over medium -high heat until hot; cook and stir peppers in oil until crisp- tender, 3 to 5 minutes.
Layer peppers, mushrooms, basil, artichokes and olives over garlic mixture; top with cheeses.
Bake at 425F for 8 to 14 minutes until crust is golden brown around edges and cheese is melted.
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