Artichoke and Olive Pizza

I was too excited to try this pizza so I didn't take a picture before I cut it. Also my camera wasn't around me.

I must say, this pizza was absolutely amazing! The pizza crust goes perfect with it as well. You must try it.
For the past few days I've been pondering if I really liked artichokes. I haven't had them in a while and never really ate one on its own. Sure I've had artichoke and spinach dip, but not in yeears. So when I found this recipe I thought, what better way to see if I like something than to put it on a pizza?! Lets just say I am in love. I will definitely be making this again.

Yeast Free Pizza Dough:

• 1 1/2 cups spelt or whole wheat flour (I used whole wheat)
• 1/2 cup corn meal or 2 cups flour if not using corn mean (I didn't use any)
• 2 teaspoons baking powder
• 1/4 cup olive oil
• 3/4 cup water
• rosemary or other herbs

Preheat oven to 350 degrees Fahrenheit. Combine all ingredients. Knead by hand until it becomes dough and doesn't stick to the sides of the bowl.
Grease pan and shape into pizza. Roll it out a bit thin, this recipe works well as thin as you could get it.
Bake dough for 5-10 minutes depending on how thick it is
Put all your toppings on the pre-cooked dough and bake for 10 minutes or so until crust is browned.


Via The Tolerant Vegan
With my changes:

Sauce Ingredients:

• 1 garlic clove, peeled and chopped
• 1/2 black pitted olives 
• 8 ounces jarred or frozen artichokes, drained and quarted
• 1/2 Tablespoon lemon juice
• 3 Tablespoons Extra Virgin Olive Oil
• 1/8 sea salt

Toppings:

• 1/4 red bell pepper
• 1/2 C sliced black olives
• 1/4 C spinach
• 1/4 C chopped artichoke
• 1/2 C sliced pineapple
• 1/2 of a sweet onion

Preheat oven to 400 degrees Fahrenheit and make the sauce by taking all ingredients and combining into a food processor.
Spread sauce onto pizza crust and brush edges with EVOO.
Add toppings and bake for 10-15 minutes or until edges start to brown