INGREDIENTS

1. Pizza Crust

2. 1cupwarm water(100 degrees F)
3. 1 1/4teaspoonsyeast(can use rapid rise)
4. 1teaspoonsugar
5. 1/2teaspoonsalt
6. 1tablespoonolive oil
7. 2 1/2-3cupsflour(can do half white and half wheat)
8. 1tablespoonolive oil
9. 1tablespoon mincedgarlic
10. 1-2teaspoondried Italian herb seasoning

11. Toppings

12. 4ounces hunttomato sauce
13. 1/4teaspoonoregano
14. 1/4teaspoonmixed Italian herbs
15. 1/4teaspoonblack pepper
16. 1/4teaspoonred pepper flakes
17. 1/4teaspoongarlic powder
18. 4-5marinated artichoke hearts
19. 1/4mediumonion, cut in thin slivers
20. 3mushrooms, sliced thin (optional)
21. 10black olives, sliced thin (optional)
22. 5sun-dried tomatoes, not packed in oil,reconstitute in
23. hot water, for about 15 minutes to soften
24. 1 (12 ounce)packagesoy mozzarella cheese or vegan mozzarella cheeseor vegan mozzarella cheese, sliced thin
25. olive oil
26. cooking spray

DIRECTIONS

1. Mix water with yeast and sugar in a large mixing bowl, set aside for 5 minutes to let it bloom.
2. Add the garlic, oil, salt and herbs.
3. Add about 1 1/2-2 cups flour, mix well.
4. Pour onto a floured board, add remaining flour as needed, knead for about 5 minutes (this dough is really soft).
5. Cover with the mixing bowl.
6. Let rise about 20-30 minutes or until doubled in bulk.
7. Punch dough down, knead on lightly floured board, set aside.
8. Coat your pizza pan with olive oil.
9. Place the dough in pan, roll out in pan.
10. Preheat oven to 425 degrees F.
11. Spoon and spread the dough with the sauce.
12. Sprinkle with the herbs and seasonings.
13. Decorate with the artichokes, olives, onions, black olives,.
14. and sundried tomatoes.
15. Sprinkle with the cheese.
16. Cook until bottom in golden, spray crust with the cooking spray, broil for about 1 minute to melt cheese and make it bubbly.
17. Let stand 2 minutes, cut and enjoy.
18. FYI, you can also make this pizza with some chopped, drained and defrosted spinach instead of the artichoke hearts and it is just as fantabulous.