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Mediterranean Pizza

15-inch Basil and Sundried Tomato Pizza Crust or purchased crust
cup pesto sauce
6 ounces feta cheese
6-ounce jar canned artichokes, drained and cut in half
1/3 cup canned sundried tomatoes, drained and cut in strips
cup chopped calameta olives or ripe, black olives

Basil & Sundried Tomato Pizza Crust
Makes one 15-inch thick-crust pizza.

2 cups bread or all-purpose flour, divided
1 tablespoon sugar
1 teaspoon yeast
1 teaspoon salt
1 tablespoon dried basil
1 cup very warm water (120-130 degrees)
1 tablespoon olive oil or vegetable oil
cup chopped sundried tomatoes

Preheat oven to 400 degrees. Make or purchase a 15-inch pizza crust. Spread with olive oil and bake at 400 degrees for 10 to 15 minutes.

Spread pesto sauce over crust. Sprinkle on feta cheese. Add artichokes, sundried tomatoes and olives.

Bake at 400 degrees for 15 minutes or until heated.

For Crust: In medium bowl combine 1 cup flour, sugar, yeast, salt and basil; mix thoroughly. Add water, oil and sun-dried tomatoes. Stir until almost smooth. Gradually add enough flour to form a firm dough. Turn dough unto a lightly floured board. Knead dough about 3 to 5 minutes, adding flour as needed, until not sticky. Place dough in a sealable bowl or plastic bag sprayed with cooking spray. Let rest 45 minutes. (This can be refrigerated up to 24 hours.)

Coat pizza pan with cooking spray. Pat or roll out dough to fit pizza pan, forming a slight edge on the dough. Prick holes in dough, oil lightly and bake in a preheated 400 degree-oven for 10 to 15 minutes. (Dough should be set but not brown.)

Nutritional Information