Pizza Mediterranean

Recipe created by SheKnows on Dec 16, 2008
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Prep: 15 min
Cook Time: 30 min
Total: 45 min
Serving: 8

Excite your palate with this robust but simple vegetarian pizza. A nutty garbanzo spread takes the place of the traditional tomato sauce, topped with cheese, sun-dried tomatoes and artichoke hearts. The Fontina cheese is melted underneath the toppings for a change but can also be sprinkled on last.

Ingredients

One recipe Whole Wheat Pizza Dough
Toppings
10 to 15 sun-dried tomatoes (dry packed, not oil-packed)
1 (15 ounce) can garbanzo beans, drained, rinsed
1 large clove garlic, minced
1 cup shredded Fontina or Mozzarella cheese
2 (6 ounce each) jars of marinated artichoke hearts, drained, coarsely chopped
Â½ cup finely chopped fresh parsley or basil
Salt and black pepper to taste

Directions

Preheat oven to 425 degrees F.
If using a pizza stone, preheat for 30 minutes to get stone to appropriate temperature.
Roll dough into a 14 inch circle or fit into a 14 inch pizza pan sprayed with cooking spray or wiped with olive oil.
If baking the pizza directly on a pizza stone, place dough on a pizza peel dusted with cornmeal.
Form a rim to hold in the toppings.
Place tomatoes in a small bowl and cover with boiling water.
Set aside for at least 10 minutes to rehydrate tomatoes.
Drain (reserve liquid) and coarsely chop.
Puree garbanzo beans and garlic in a food processor or blender, adding just enough reserved liquid from the tomatoes (or water) to form a paste.
Spread dough with the garbanzo bean puree and sprinkle with shredded cheese.
Evenly top with sun-dried tomatoes and artichoke hearts.
Bake 20 minutes or until dough is golden.
Serve warm with a salad of mixed greens and olives