When you have a good foundation, you can build just about anything. Like cupcakes. Once you have your fail-safe vanilla/chocolate cupcake base, you can experiment with flavors to your heart’s content. Same is true for pizza. I’m in love with this crust. It’s crisp, flavorful, and complex. It could practically pass as focaccia, delicious without any toppings at all. Granted, it requires most of the day as far as planning ahead, but the results are well worth it. This time, we topped the crust with some artichoke hearts, kalamata olives, sundried tomatoes, and as always, goat cheese. Quite the tasty treat! And while it doesn’t quite satisfy Taylor’s constant craving for greasy pepperoni pizza, it sure hit the spot for me. I’d never been one for red sauce pizzas, so for me, this is the pizza of my dreams. Topping: 2 teaspoons olive oil 2 teaspoons minced fresh rosemary or 1 teaspoon dried rosemary 3 cloves garlic, minced 1 can (14 ounces) water-packed artichoke hearts, drained 3 slices oil-packed sun-dried tomatoes, drained 2-1/2 ounces soft goat cheese, sliced or crumbled 10 kalamata olives, pitted and halved (about 1/4 cup) Preheat oven to 425 degrees F. Punch down dough. Form into ball; place on floured work surface. Cover with kitchen towel; let rest 30 minutes. Sprinkle rimless baking sheet with cornmeal. Roll out dough on floured surface to 13-inch round. Transfer to baking sheet. Mix olive oil, rosemary, and garlic in small bowl, and set aside. Bake crust for 5-7 minutes or until just set. Remove from oven and brush 2 tablespoons garlic oil evenly over crust. Sprinkle with artichoke hearts, olives, sundried tomatoes, and crumbled goat cheese. Drizzle pizza evenly with remaining garlic oil. Bake pizza until crust is crisp and cheese begins to brown, 15-18 minutes. Transfer pizza to board. Cut into wedges and serve warm.
