Artichoke, Mushroom, and Onion Pizza + Pizza Dough


Great pizza! I had some extra artichoke hearts so we threw them on top, it ended up being magical. Also, really recommend this pizza dough recipe, the bread flour makes a big difference. If you want to freeze the other dough, just cover it with some olive oil and then place it in a bag.

Artichoke, Mushroom and Onion Pizza

1 pizza


1 Tbsp. cornmeal

1 ball of pizza dough (see below)

1 cup tomato sauce

4 oz. sliced mozzarella

4 mushrooms, sliced

½ cup artichoke hearts, sliced

¼ cup red onion, thinly sliced

¼ parmesan cheese, shredded


Preheat oven to 450 degrees. On a floured surface roll our pizza dough till the size of a sheet pan. Sprinkle cornmeal on sheet pan and then place pizza dough on the cornmeal. Spoon tomato sauce on dough, top with mozzarella slices, mushrooms, artichokes, and onions. Sprinkle parmesan cheese on top. Bake for 15 minutes or dough is browned and fully cooked.

Pizza Dough

Enough for 2 pies


3 ½ cups bread flour

1 tsp. sugar

1 envelope instant dry yeast

2 tsp. salt

1 ½ cups warm water (110 degrees)

2 Tbsp. olive oil


Combine bread flour, sugar, yeast and salt in the bowl of a stand mixer. While the mixer is running add water and olive oil and beat until dough forms into a ball. Add more flour if dough is sticky or water if the dough is two dry. Place dough on floured surface and gently kneed into a ball. Grease a large bowl with olive oil and place dough in bowl. Cover with plastic wrap and leave in a warm, draft free area to double in size, about 1 hour. Turn dough into lightly floured surface and divide into two equal pieces. Let rest 10 minutes under a kitchen towel before use.

Recipe by Bobby Flay


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