Tomato and Artichoke Heart Pizza

Ingredients:

• 3 cups unbleached white flour, plus more for kneading
• 1 pkt (2 ¼ tsp) active dry yeast 
• 1 tsp kosher salt 
• 4 Tbsp olive oil, divided (plus more for brushing)
• 1 cup warm water (114°F)
• 2 Tbsp balsamic vinegar 
• 1 Tbsp red wine vinegar
• ¼ tsp Italian seasoning
• Salt and pepper, to taste
• 3 tomatoes, sliced
• 1 (9.9 oz) jar artichoke hearts, drained and sliced
• 4 cloves garlic, finely grated
• 1 cup pizza sauce, or to taste (We used LifeSource Deli sauce) 
• 2 cups shredded mozzarella cheese
• 1 bunch fresh basil

Instructions:

1. Make the Dough: In a large mixing bowl, whisk together flour, yeast, and kosher salt. Stir in 2 Tbsp of the olive oil and warm water. A shaggy dough will form.
2. Turn dough out onto a floured surface. Knead for 3-4 minutes, until the dough becomes smooth and elastic. Add a little more flour to your hands and surface if it begins to stick.
3. Oil your mixing bowl. Place dough back into the bowl, and brush with a little more oil. Cover bowl with plastic wrap or a clean kitchen towel. Allow to rise for 60-90 minutes, or until doubled in size in a warm, draft free area.
4. In a bowl, whisk together 2 Tbsp olive oil, balsamic vinegar, italian seasoning, and salt and pepper to taste. Pour over sliced tomatoes. Allow to marinate for about 15 minutes.
5. Make the Pizza: Preheat the oven to 475°F. Lightly oil a large rimmed baking sheet.
6. Punch down the dough to remove the air bubbles. Divide in half. 
7. Using lightly floured hands, form one half into a 12-in circle. Carefully move it to your prepared sheet pan. If there are any thin spots or holes, pinch them together with your fingers. Flatten any extra thick spots as well.
8. Brush your crust with more olive oil. Spoon on half of the pizza sauce, spreading it evenly. Leave a 1-inch border for the crust. Sprinkle on half of the cheese, and top with marinated tomatoes and artichoke hearts.
9. Bake pizza for 12-15 minutes, or until the crust is golden and cheese is bubbly. Sprinkle with torn fresh basil leaves. Serve hot.
10. Repeat steps 8-10 for the second pizza.

Makes 2 (12-inch) pizzas

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