- 1 prepared pizza dough or pizza dough recipe
- 1 can artichokes hearts, sliced
- 1/3 cup black or green olives, halved
- 1/2 small red onion, thinly sliced
- 1 tomato, thinly sliced
- 3/4 cup cooked chickpeas
- 1/3 cup pizza/spaghetti sauce
- pinch of red pepper flakes, optional
- 6 – 7 large basil leaves, julienned
- almond parmesan, to serve
Preheat oven to 450 degrees F. Place pizza stone or large baking sheet into the oven while oven heats.
Let dough come to room temperature. Lightly flour a cutting board or flat work station, gently stretch with your hands and roll out into a 12 inch pizza round. Be patient with the dough, it will want to shrink back (this is because of the gluten) but keep going you’ll get it to stay in place soon enough. Place dough on a good size piece of parchment paper, this is the easiest way to transfer the dough. Once oven is ready, place dough on baking sheet and bake on the center rack for 7 – 10 minutes.
Carefully remove dough from the oven and layer starting with the sauce, then the tomato slices, artichokes, olives, chickpeas and finally the red onion. Give a good sprinkle of red pepper flakes and mineral salt. Place pizza back in the oven for an additional 10 – 15 minutes.
Once done, add the basil/arugula over top and let cool a few minutes. Cut into 4, 6 or 8 slices. Serve warm with a sprinkle of almond parmesan. Deliciousness is about to be had!
For a crisper crust, brush edges with olive oil.
This method will also work without preheating your pizza stone or baking sheet. Simply add the stone or baking sheet to the oven when ready and bake accordingly. Preheating is added insurance that your dough will not be soggy in the center.