Dough
1 cup + 2 teaspoons water
2 tablespoons olive oil
3 / 4 teaspoon salt
3 cups bread flour
2 teaspoons FLEISCHMANN’S Bread Machine Yeast
2 teaspoons dried basil
1 clove finely minced garlic
Topping
Quick Tomato Sauce (recipe follows)
2-1 / 2 cups grated cheddar cheese
1 (14.75-ounce) jar marinated artichoke hearts, drained and quartered
3 / 4 cup chopped roasted red peppers, drained
2 cups sliced fresh mushrooms
2 / 3 cup chopped olives, drained
1 / 4 cup chopped walnuts
1 to 2 teaspoons minced garlic
2 green onion, thinly sliced
Add dough ingredients to bread machine pan in the order suggested by manufacturer. Select dough/manual cycle.
When cycle is complete, remove dough from machine to a lightly floured surface. Divide into half; shape each into a ball. Roll each to 12-inch circle. Place on greased pizza pans; form a standing rim by pinching the edge of the dough. Let dough rest 10 minutes. Prick dough with fork randomly.
Parbake at 400oF for 10 minutes. Remove from pans; place on wire cooling racks. Spread 1/3 cup Quick Tomato Sauce over each. Reserve 1 / 4 cup cheese; sprinkle remaining on pizzas. Starting at outside rim, arrange half of the following ingredients in order, in concentric circles on each pizza: artichoke hearts, roasted red peppers, and mushrooms. Combine olives, walnuts, and garlic; spread in center of pizzas. Sprinkle with remaining cheese and green onion.
Bake on wire rack at 400oF for 15 to 18 minutes or until crust is golden.
Quick Tomato Sauce: In a medium bowl, combine 1 (8-ounce) can tomato sauce and
1 (6-ounce) can tomato paste. Stir in 2 teaspoons dried oregano leaves or basil and 1 clove garlic, minced. Makes 1-1 / 2 cups. Reserve remaining tomato sauce for other uses.