-
1
Set oven rack in lowest position; preheat oven to 500F (or the highest setting).
-
2
Sprinkle a pizza pan or baking sheet generously with cornmeal; set aside.
-
3
Heat oil in a large skillet over medium-low heat.
-
4
Add onions and cook, stirring, until softened and golden, about 10 minutes.
-
5
Add artichoke hearts and rosemary.
-
6
Continue to cook, stirring, until the artichokes are tender, about 5 minutes.
-
7
Remove from the heat and season with salt and pepper.
-
8
On a lightly floured surface, roll dough into a 14-inch circle or a 15-by-10-inch rectangle.
-
9
Transfer the dough to the prepared pan.
-
10
Distribute the onions and artichokes over the dough.
-
11
Bake the pizza for 12 to 15 minutes, or until the bottom and edges are browned.
-
12
Sprinkle cheese over the top, slice and serve.
-
13
Pizza Dough Prestissimo:
-
14
Combine flour, yeast, salt and sugar in a food processor and pulse to mix.
-
15
Heat water and oil in a small saucepan or the microwave to between 125 and 130F.
-
16
With the processor on, gradually pour the hot liquid through the feed tube.
-
17
Process until the dough forms a ball.
-
18
Then process for 1 minute to knead.
-
19
Turn the dough out onto a lightly floured surface.
-
20
Cover with plastic wrap and let rest for 10 minutes.
-
21
Whole-Wheat Variation:
-
22
Substitute 1 1/2 cups all-purpose white flour and 13 cup whole-wheat flour for the flour in the above recipe.
-
23
Proceed in the same manner.
