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1
Make the pizza dough.
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2
Combine the yeast with one-quarter cup of the water.
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3
Cover and leave until doubled in volume.
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4
If the mixture does not rise, throw it away and use a fresh package of yeast.
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5
If working by hand, combine the flour and salt and place on a smooth work surface.
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6
Make a well in the center and add the yeast mixture, two tablespoons olive oil and the remaining water.
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7
Gradually work the flour into the liquid using a wooden spoon.
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8
Knead until smooth and shiny, about eight to 10 minutes.
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9
Add more flour if the dough gets too sticky.
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10
If using a food processor, fit the bowl with a steel blade and put the flour, salt, two tablespoons olive oil, yeast mixture and remaining water into the bowl.
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11
Process until the dough forms a smooth ball, about 20 seconds.
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12
Place the dough on a smooth surface and knead for a couple of minutes, adding more flour if the dough is too sticky.
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13
Put the dough in an oiled bowl.
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14
Cover with plastic wrap and let the dough rise in a warm place for one hour, until doubled.
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15
Punch down and knead into a smooth ball.
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16
Let rise again for one hour.
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17
Freeze half the dough for a second pizza.
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18
Preheat the oven to 400 degrees.
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19
Trim the artichokes, cut them in half and saute until golden in the remaining olive oil.
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20
Remove from the frying pan.
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21
Saute the garlic, onions and rosemary until the onions are soft.
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22
Season to taste with salt and pepper.
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23
Spread the dough with the onion mixture.
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24
Top with the artichokes and sprinkle with the goat cheese and pine nuts.
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25
Bake for 18 to 20 minutes, or until the pizza is browned and crisp.
