This Italian bread is full of fantastic flavors. Topped with vegetables, herbs and cheese. Crispy on the outside, chewy on the inside. The perfect appetizer!
Course: Appetizers
Cuisine: Italian
Servings: 8
Ingredients
2 1/2tsp. dry active yeast(1 packet)
1 1/2c.warm water(110 degrees )
1tsp.salt
3 to 3 1/2c.all-purpose flour
1/4c.olive oildivided
1tomatoseeded and coarsely chopped
1c.black olivespitted and sliced
1(6 oz.) jar marinated artichoke heartsdrained and sliced
2T.capers
1/2c.red onionchopped
1 1/2T.grated Parmesan cheese
1tsp.dried rosemary leaves
Instructions
In a large mixing bowl, dissolve yeast in warm water; stir in salt. Slowly add 1 cup flour, stir until thoroughly mixed. Gradually add remaining flour, add enough flour, just until dough begins to form a ball and pulls away from side of bowl.
Knead on a lightly floured surface until dough is smooth and elastic. Place dough in a bowl greased with olive oil. Cover bowl and let rise in a warm place (about 80 degrees) until doubled in size, about 40 minutes.
Generously grease a 10x15-inch jelly-roll pan with 2 tablespoons olive oil. Punch down dough and roll out about 1/2-inch thick. Transfer dough to pan and pat out to pan edges.
Using fingers, firmly press toppings into dough. Brush with remaining olive oil and sprinkle with Parmesan cheese and rosemary. Rise again, about 15 minutes.
Preheat oven to 400 degrees. Bake in the lower third of oven for 20 to 25 minutes or until edges of crust are well browned. Cut into 4-inch squares; serve hot.