Ingredients
Scale
Crust
- 0.25 ounce packet of active dry yeast
- 1 cup warm water
- 1 teaspoon sugar
- 1–1/2 cups bread flour (all purpose flour should work fine too)
- 1 cup whole wheat flour
- 2 tablespoons olive oil
- 1–1/2 teaspoons kosher salt
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
Toppings
- 1/2 cup tomato vodka pasta sauce
- 1 1/2 cups shredded Gruyere cheese (sold at Trader Joe’s or you can sub Italian blend cheese), divided
- 4 ounces hot smoked salmon shredded or diced (NOT lox)
- 1 cup artichoke hearts roughly chopped (canned or frozen)
Instructions
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Preheat oven to 450 degrees F.
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While oven preheats, add warm water, yeast, and sugar to a large mixing bowl. Stir together and allow to sit until the yeast gets foamy, about 10 minutes.
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Add flours, olive oil, salt, Italian seasoning, and garlic powder. Mix with your dough hook on medium speed until all flour is incorporated and dough ball sticks to the hook, about 3 minutes. (You can also stir until combined, then knead for a few minutes if you don’t have a stand mixer.)
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Transfer dough to a cutting board, and shape into a ball. Cover with a towel and let rest for 5 minutes. (I do this on top of my warm oven.)
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Roll or pat dough into a 14″ circle (or whatever shape will fit on your baking sheet). Spread sauce evenly over dough, leaving about 1″ uncovered along the edge. Sprinkle 1/2 c. cheese over the sauce, then evenly spread salmon and artichoke hearts over the pizza. Sprinkle remaining 1 c. cheese over the top.
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Bake in preheated oven approximately 15 minutes, until cheese is bubbly and crust is starting to brown. Slice, serve, and enjoy!
- Prep Time: 20
- Cook Time: 15
- Category: Main
- Cuisine: Pizza