Thin-Crust Pesto and Artichoke Pizza
Submitted by:  RAW
Date added: 3/24/2005

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Thin-Crust Pesto and Artichoke Pizza
For best results, we strongly recommend using a pizza stone!

Preheat:
Preheat oven to 450.  Place pizza stone in oven to preheat while dough is thawing.

Thaw:

To thaw dough, immerse bag in a bowl of hot tap water for 20 minutes. When soft and warm, remove dough form bag and knead for 5 seconds to bring dough to life.  Add a drop of oil to soften dough if necessary.


Create:
Divide dough into 2 balls. Place dough on a cornmeal-covered pizza paddle or a piece of parchment paper. Roll out each ball of dough up to 10" in diameter. Sprinkle 1 1/4 cup large-grated mozzarella cheese on top of rolled out dough.  Drizzle 1 Tbsp. pesto over cheese.  Top with drained artichoke haearts and/or sundried tomatoes.

Bake:
Transfer to preheated pizza stone. Bake for 8 minutes, or until crust is crisp. Use fork to prick bubbles in dough while baking.  Use a spatula to lift crust to check for desired crispness!


 
 

"First time to use your products and we find your Gluten-Free, Raw pizza dough to be delicious. Thanks for your great product."    Erin and Luke

"... I picked up some of your spelt dough and made some avocado, tomato & mozzarella pizza with my sister on Saturday...It was phenomenal! ... Thank you...for making such a wonderful product."   Rob

" I just wanted to let you know I truly appreciate your product, Raw - Pizza Dough. We had it again last night and adults as well as my three daughters love it. Not only do we get to eat pizza but all of us have such a great time rolling out the dough and topping it with our favorite ingredients. It is family fun at its best. ... Kudos on taking control of your family's nutrition and sharing the benefit's with the rest of us."   Kimberly

"I just wanted to let you know how much we enjoy your dough as pizza dough! It is the only whole wheat crust I can find and my kids and husband love it!" Sally

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