Directions:
- DOUGH: In a large bowl, whisk together the water, oil, sugar and yeast. Set aside the mixture for 15 minutes to hydrate the yeast.
- Stir in the salt and two-thirds of the flour, 1 spoonful at a time, to achieve a very soft dough.
- Turn out the dough onto a well-floured board and continue kneading in additional flour until a soft, sticky dough is achieved. The dough should be very moist; the more flour added, the heavier the dough and final crust.
- Place the dough in a large, greased bowl and cover loosely with plastic wrap. Set aside the dough until it doubles in volume, about 1 to 11/2 hours. (While the dough is rising, make the tomato and pesto sauces, and assemble the toppings.).
- When the dough has doubled in size, punch it down and turn it out onto a floured board. Halve the dough and roll each half into a ball. Place the balls on the floured board and lightly flour the top of each. Loosely cover each ball with plastic wrap and set aside until almost doubled again.
- SAUCE: In a medium saucepan heated over medium heat, add the oil, garlic and onion. Cook, stirring occasionally, until the onion is translucent, careful not to burn the garlic.
- Stir in the tomatoes, tomato paste, salt and sugar. Cover the pan and gently simmer for 15 minutes, stirring occasionally. Remove from heat and stir in the herbs.
- Pass the sauce through a food mill, or purée using a food processor or blender. This makes 1 scant cup tomato sauce. Cover and refrigerate until needed.
- PESTO:In a large mortar and pestle or using a food processor, grind together the garlic, pine nuts, chile flakes, Parmigiano and olive oil. Add the basil leaves, a few at a time, until they are incorporated and a coarse paste is formed.
- Taste and adjust seasoning as desired with additional Parmigiano, lemon juice, pine nuts or olive oil. Thin as desired with a little olive oil.
- Refrigerate the pesto in a nonreactive container with the surface covered with plastic wrap until needed; the pesto will keep for up to 1 day.
- ASSEMBLY: Place a pizza stone on a rack in the oven, and heat the oven to 450 degrees.
- Roll out each dough ball to a 12- to 14-inch round and place on a floured pizza peel. Divide the sauce between the two rounds, ladling evenly over each round and leaving a 1-inch border around each.
- Sprinkle the mozzarella and feta evenly over the pizzas, and garnish the top of each pie with the tomatoes, olives and artichokes.
- Gently slide the first pizza on the stone. Bake until the crust is puffed and golden-brown, about 8 to 10 minutes (timing will vary depending on the thickness of the pie and heat of the oven).
- Remove the pizza and slide the second into the oven. Cool the pizzas slightly, then spoon the pesto over and slice. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 609.85 Kcal (2553 kJ) | ||
| Calories from fat | 341.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.94g | 58% | |
|---|---|---|---|
| Cholesterol | 75.87mg | 25% | |
| Sodium | 331.92mg | 14% | |
| Potassium | 269.62mg | 6% | |
| Total Carbs | 43.46g | 14% | |
| Sugars | 2.78g | 11% | |
| Dietary Fiber | 3.98g | 16% | |
| Protein | 25.15g | 50% | |
| Vitamin C | 8.8mg | 15% | |
| Iron | 2.5mg | 14% | |
| Calcium | 310.7mg | 31% | |
| Amount Per 100 g | |||
| Calories | 292.85 Kcal (1226 kJ) | ||
| Calories from fat | 163.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.22g | 58% | |
|---|---|---|---|
| Cholesterol | 36.43mg | 25% | |
| Sodium | 159.39mg | 14% | |
| Potassium | 129.47mg | 6% | |
| Total Carbs | 20.87g | 14% | |
| Sugars | 1.34g | 11% | |
| Dietary Fiber | 1.91g | 16% | |
| Protein | 12.08g | 50% | |
| Vitamin C | 4.2mg | 15% | |
| Iron | 1.2mg | 14% | |
| Calcium | 149.2mg | 31% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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