introduction
This vegetarian pizza loads up on Mediterranean flavors with artichokes, roasted red peppers, and green olives on a homemade crust topped with pesto and mozzarella cheese.
Ingredients
1 DeLallo Pizza Dough Kit
Water
2 tablespoons DeLallo Private Reserve Extra Virgin Olive Oil , divided
1 teaspoon honey
2-3 tablespoons DeLallo Simply Pesto
2 cups shredded mozzarella cheese
¾ cup DeLallo Artichoke Quarters , drained and sliced
¾ cup DeLallo Roasted Red Peppers , drained and chopped
¾ cup DeLallo Pitted Castelvetrano Olives
1 clove garlic , minced
¼ cup grated Parmesan cheese
red chile flakes
flaky salt
dried oregano
1 cup arugula
Instructions
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Prepare the pizza dough according to the kit directions. Add a drizzle of olive oil and honey if desired. Knead the dough for 2-3 minutes then place in a lightly oiled bowl, cover with plastic wrap, and place in a spot away from drafts to rise until at least doubled in size, about 30 minutes to 1 hour. The dough can be refrigerated for up to 3 days where it will slowly rise.
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