Artichoke Pizza with Multicolored Pepper Salad


2   tablespoons warm water (105 degree F to 115 degree F) 2   tablespoons honey 1-1/2   teaspoons (1/2 package) active dry yeast 1-1/2   cups all-purpose flour 1/2   teaspoon salt 1/4   cup plus 2 tablespoons cold water 4   teaspoons olive oil   Cornmeal 8   plum tomatoes, very thinly sliced 1   eggplant (1/2 lb.), cut lengthwise into 1/8-inch slices   Salt 2   tablespoons olive oil, divided 1/2   cup chopped onions 2   garlic cloves, pressed 1   can (13-3/4 oz.) artichoke hearts, drained, rinsed, and quartered 1/8   teaspoon freshly ground pepper 2   cups shredded mozzarella cheese 1   recipe Multicolored Pepper Salad (see recipe below)


2   Tablespoons Warm Water (105 Degree F To 115 Degree F) 2   Tablespoons Honey 1-1/2   Teaspoons (1/2 Package) Active Dry Yeast 1-1/2   Cups All-purpose Flour 1/2 &nb

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