This light and boldly flavored Mediterranean Veggie Pizza is healthy (and vegetarian!) and works well as a main dish or even an appetizer and comes together in about 40 minutes!


·         1 envelope Fleischmann's® RapidRise Yeast
·         1 1/2 teaspoons sugar
·         3/4 teaspoon salt
·         2/3 cup very warm water
·         6 tablespoons oil divided
·         1/2 teaspoon dried thyme
·         1/4 teaspoon dried oregano
·         1/4 teaspoon dried parsley
·         1/2 cup chopped artichoke hearts
·         1/3 cup sun dried tomatoes packed in oil, drained
·         1/3 cup kalamata olives, sliced
·         1/4 red onion, thinly sliced
·         1/4 cup crumbled feta cheese
·         optional toppings: fresh basil, cracked black pepper, coarse sea salt


1.   Preheat oven to 425 degrees.
2.   Combine 1 cup flour, yeast, sugar and salt in a large bowl. Add water and 3 tablespoons oil and stir for about 1 minute or until well blended. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky.
3.   Knead by hand on a floured surface, adding additional flour as necessary, until smooth and elastic, about 4 minutes. Let dough rest at this point for 10 minutes.
4.  Roll dough out to about 1/4 inch thickness and transfer to a lightly greased baking sheet. Brush with remaining 3 tablespoons olive oil, sprinkle with dried herbs. Top with artichokes, sun dried tomatoes, onions, and olives.
5.   Bake on lowest rack for about 15 minutes until dough is cooked through. I like to BAKE for the first 12 minutes, then switch to BROIL for the last 2-3 minutes to get a nicely browned crust. (Just watch closely so it doesn't burn)
6.   Top with fresh basil, salt, pepper, and feta cheese. Serve immediately.

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