I'm trying to eat a bit healthier around this place, but there are just some things a girl CAN'T give up.
As I was grocery shopping a few weeks back, I saw a canister of artisan pizza dough. I had to try it out. Then I started thinking about what toppings I could put on it, without it getting too fatty boom ba latty.
I decided on parmesan cheese, artichoke hearts, sun dried tomatoes, and goat cheese. Oh my!
Not only did it taste good, it looked gourmet.... well, I thought it did. Anyway, I think I'll explore my pizza making skills again..... and soon..... very soon.
I think I've found a new calling...
Artichoke and Sun Dried Tomato Pizza
- 1 Canister of Artisan Pizza Dough
- 2 Tablespoons of Olive Oil, Plus Some for Greasing
- 2 Tablespoons Parmesan Cheese, Shredded
- 7 oz. Marinated Artichoke Hearts, Drained
- 3/4 of a Jar of Sun Dried Tomatoes in Oil, Drained
- 4 oz. Soft Goat Cheese
- Salt and Pepper, to Taste
Preheat the oven to 400 degrees (F).
Grease a large cookie sheet with a bit of olive oil. Take the pizza dough out of the canister and unroll it onto the cookie sheet. Gently push it out to cover most of the surface, without stretching it too thin. Pre-bake in the oven for 8 minutes.
When ready, carefully remove the pizza crust from the oven (it will be hot). Brush the surface with 2 tablespoons of olive oil. Sprinkle the parmesan cheese, the artichoke hearts (breaking them up if needed), and the sun dried tomatoes onto the crust. Finally crumble the goat cheese on and season with salt and pepper. Bake for 13 to 17 minutes or until the edges are browned and the cheese is somewhat melted. Makes 6-8 servings.