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1
Heat a grill pan over medium-high heat until very hot, about 4 minutes.
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2
On a lightly floured surface, roll dough into a 7 by 14-inch oval.
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3
Lightly brush both sides of the dough with olive oil and place on hot grill.
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4
Grill until lightly charred and the dough begins to puff up, 2 to 4 minutes.
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5
Flip dough and grill on the second side until charred and just cooked, 2 minutes.
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6
Remove pizza from grill and set aside.
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7
In a medium mixing bowl, combine the tomatoes, basil, artichokes, and just enough of the artichoke marinade to coat the mixture.
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8
Toss gently and scatter over the pizza.
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9
Top with basil, Parmesan, and season with salt and pepper, to taste.
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10
Serve immediately.
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11
Cook's Note: If grilling outdoors, roll pizza into a circle or oval about 1/3-inch thick.
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12
Basic Pizza Dough
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13
1 package active dry yeast
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14
3/4 cup warm water, about 110 degrees F
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15
1 teaspoon sugar
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16
1 tablespoon extra-virgin olive oil
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17
1 3/4 cups all-purpose flour, plus extra for kneading
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18
1 teaspoon salt
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19
In a small mixing bowl, whisk together yeast, warm water, sugar and olive oil.
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20
Let sit for about 3 minutes to fully dissolve and activate the yeast.
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21
In a large mixing bowl, whisk together flour and salt.
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22
With a rubber spatula, gradually mix the yeast mixture into the flour until just combined and dough barely holds together.
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23
Turn the dough out onto a clean counter surface dusted with flour.
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24
Knead the dough with flour-dusted hands until the dough has become smooth and elastic, about 10 minutes.
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25
The surface should be tight and silky and bounce back slightly when pressed.
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26
Lightly grease a large mixing bowl with olive oil and place the dough in it.
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27
Cover the bowl tightly with plastic wrap and set in a warm place to rise until doubled in size, 1 to 2 hours.
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28
Once doubled, punch the dough down and divide it into 2 equal pieces.
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29
Knead each 1 slightly to form a uniform ball.
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30
Set aside and cover them with a kitchen towel or plastic wrap to rest for 30 minutes.
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31
Cook's Note: Dough can be made the day before and refrigerated overnight once it is divided.
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32
Keep covered tightly in plastic wrap or in a sealed food storage bag.
