PIZZA WITH ARTICHOKE HEARTS (Pizza ai Carciofini)

Here’s a delicious variation on the classic pizza, featuring artichoke hearts, olives, and thinly sliced onions. Recipe from: https://www.rusticocooking.com/campania.htm Makes four 11-inch pizzas INGREDIENTS: For the dough: 3 and 1/4 cups bread flour, plus extra for the counter 1 teaspoon instant yeast 1 tablespoon fine sea salt extra-virgin olive oil for greasing the bowl For the topping: 4 teaspoons extra-virgin olive oil 1 cup canned chopped Italian plum tomatoes (preferably San Marzano) 1/2 teaspoon fine sea salt 3/4 pound fresh Mozzarella, grated 12 marinated artichoke hearts, drained and thinly sliced 1 small yellow onion, thinly sliced 16 pitted black olives 12 basil leaves, slivered METHOD Make the dough: Mix the flour, yeast, and salt in a food processor. With the motor running, add enough warm (110°F) water (about 1 and 1/4 cups) to make a soft dough that rides the blade. Process for 45 seconds. Add a little water if the dough is dry or a little flour if it is sticky. Lightly oil a bowl, place the dough in it, shape into a ball and wrap. Let rise at room temperature until doubled, about 1 hour. (Or allow to rise in the refrigerator until doubled, about 4 hours; when … Continue reading PIZZA WITH ARTICHOKE HEARTS (Pizza ai Carciofini)