Ingredients
-
3/4 teaspoon active dry yeast
-
1/4 teaspoon sugar
-
1/2 cup warm water
-
1 dash salt
-
1/4 cup whole wheat flour
-
1/4 cup all-purpose flour
-
1/4 teaspoon basil
-
1/4 teaspoon garlic powder
-
1/8 cup marinated artichoke
-
1 small tomatoes, sliced thin
-
1/3 cup fresh spinach
-
1/8 cup feta (I like the tomato basil kind)
-
1/2 ounce fresh mozzarella cheese, sliced
-
4 kalamata olives, sliced
Instructions
- In a medium bowl combine the yeast, sugar, and a splash of water. Let the yeast proof for about five minutes.
- Add the flour, basil, garlic powder, and salt, then pour in enough water to make a dry dough. If you use too much water just add flour to even it out.
- Knead for a moment or two, then cover and let rise for 20-30 minutes (you can skip this step if pressed for time, your crust will just be less fluffy).
- Preheat the oven to 425.
- Punch the dough down and roll out onto a greased cookie sheet. Make the crust as thick or thin as you like!
- Top with the remaining ingredients. The order is up to you, but here is what I suggest: rub the crust with the artichoke oil before slicing, then place the sliced artichoke. Next add the tomato, olives, and feta. Top with the spinach and dot with mozzarella slices.
- Bake 20 minutes or until the crust browns and is solid in the center. Enjoy!
- Rub the crust with the.