This homestyle pizza pie is generously topped with tender earthy artichokes and a fragrant kick from one of Italy’s best loved sauces, pesto.
Combine flour mix and yeast packet in a large mixing bowl with 1 1/4 cups lukewarm water. Stir with a fork until dough begins to form.
Knead by hand for 3 minutes, or until dough is soft and smooth. Transfer to a clean, lightly oiled bowl and cover tightly with plastic wrap. Allow the dough to rise in a warm place until doubled, about 45 minutes. (After this step, you can refrigerate for use within 1-3 days.)
Preheat oven to 450˚F. Divide dough into 2 equal pieces. Form pizza by hand on a lightly oiled baking pan or pizza stone.
Divide sauce and toppings between each crust. First, spread a thin layer of pizza sauce. Top with shredded provolone, small dollops of mascarpone and artichokes.
Bake for 10-15 minutes, or until crust is golden and toppings are browned. Serve pizza with a drizzle of pesto and fresh basil leaves.
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