- 1 package regular or or fast-acting dry yeast
- 1 cup warm water
- 1 teaspoon sugar
- 1 teaspoon salt
- 1.5 cups all-purpose flour
- 1 cup whole wheat flour
- 2 tablespoons of olive oil
Add sugar and salt to yeast mixture and stir.
Add two cups of flour to above mixture, mixing well to form the dough. Continue to add in flour until dough is no longer sticky. Knead until smooth and elastic.
Form into a ball, spray with Pam and cover with plastic wrap.
Put it in the fridge for a couple of hours or overnight, pounding down at least once to promote rising.
When you and your dough are ready, roll it out. Krissy said she will oftentimes divide the dough in half and have two thin crusts, freezing the second for later (wrapped in saran and in a freezer ziploc). Or, when her and her husband want a thicker crust they will use the entire batch.
NOW…for the good part!
- 2-4 tablespoons olive oil
- 4-6 large garlic cloves, very thinly sliced
- 1/4 cup sun-dried tomatoes
- simmering water
- 1 cup pizza sauce (more or less according to taste)
- 2.5 cups shredded part-skim mozzarella cheese
- 1 14-ounce can of quartered water-packed artichoke hearts, drained
- 1/4 cup shredded shredded parmesan cheese (optional, you could also use romano or asiago)
- 1 7-ounce container fresh basil pesto
Meanwhile, place your sun-dried tomatoes in a heat-resistant, non-reactive bowl (such as Pyrex). Pour enough simmering water over to completely cove tomatoes. Let soak about 5-10 minutes or until tender. Drain liquid and slice into strips.
Return to oven (still at 425) and bake for about 8-10 minutes, or until cheese is melted, bubbly, and turning golden brown in spots. Remove from oven and allow to rest 3-4 to set up. Slice up and enjoy!
And the best part? Top it off with pesto!
This crust is UMMY! And definitely a whole heck of a lot cheaper than buying one from the store (or even ordering a pizza).