Pizza al Taglio with Artichokes
Light and airy on the inside and crispy on the outside. A Roman style deep dish pizza topped with fresh mozzarella, provolone and artichoke hearts.
servings: 4
total time: 1 day
recipe by: Frankie
Ingredients
- THE DOUGH:
- 1 1/4 cups warm water
- 2 tsp active dry yeast
- 2 cups bread flour
- 1/2 tsp salt
- 4 TBSP plus 2 TBSP olive oil
- THE SAUCE:
- 2 TBSP olive oil
- 2 garlic cloves, peeled and minced
- 14-ounce can crushed tomatoes
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp red pepper flakes
- THE TOPPINGS:
- 6 ounces sliced Provolone
- 6 ounces fresh mozzarella, sliced
- 14-ounce can artichoke hearts, drained, rinsed, and chopped
Cool Tools For Your Kitchen
affiliate links to products we use and recommend.
affiliate links to products we use and recommend.
- SEE ON AMAZON
Calphalon 16-Inch Round Nonstick Pizza Pan - SEE ON AMAZON
Honey-Can-Do Round Pizza Stone - SEE ON AMAZON
OXO Good Grips Pizza Cutter Wheel - SEE ON AMAZON
Chicago Metallic Deep Dish Pizza Pan - SEE ON AMAZON
OXO Good Grips Box Grater - SEE ON AMAZON
Foldable Stainless Steel Pizza Peel - SEE ON AMAZON
Cuisinart 14-Inch Non-Stick Pizza Pan - SEE ON AMAZON
KitchenAid Classic Stand Mixer - SEE ON AMAZON
Royal Extra-Large Bamboo Cutting Board - SEE MORE
Directions
- THE DOUGH:
- In a large mixing bowl combine the water, yeast, flour, salt and 4 TBSP of the olive oil. Using a rubber spatula continually flip and turn the dough in the bowl for 5 minutes, keeping the dough in one mass. Cover the bowl loosely and let rest at room temperature for 30 minutes.
- Coat the inside bottom and sides of a dark colored metal 9x13 baking pan with 2 TBSP of olive oil (the pan being metal and dark colored is important). Using the spatula scrape the dough into the oiled pan and spread the dough to fit the pan to the sides and corners as best as you can. Cover the pan tightly with foil and refrigerate for 16 to 24 hours.
- Take the pan out of the fridge and if necessary spread the dough to fit the pan again. Press dimples all over the top of the dough using your finger. Loosley cover the dough and let sit at room temperature for about 1 hour.
- THE SAUCE:
- Heat the olive oil in a medium saucepan over medium heat. Add the galric and cook while stirring until fragrant, about 5 seconds. Stir in the tomatoes, oregano, salt, and red pepper flakes. Reduce heat to low, cover and simmer for about 10 minutes, stirring occasionally. Take off the heat and set aside.
- FINISHING:
- Preheat the oven to 450°F.
- Uncover the dough pan and bake in the preheated oven for 25 minutes or until dough is browned and crisp on the outside.
- Take the pan out of the oven and spread on the sauce, lay on the provolone and mozzarella then top with the artichokes. Place back in the oven and bake for 10 more minutes or until cheese is melted.
- Carefully transfer the pizza to a cutting board, cut into squares and serve.
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