Sun-Dried Tomatoes + Mozzarella + Artichoke Hearts + Pesto Pizza

• 1 cup of pesto
• 1 ball of pizza dough
• 1/2 cup sun-dried tomatoes in oil, drained & cut into small strips
• 1/2 cup artichoke hearts, drained & chopped
• 4-6 oz. fresh mozzarella cheese, sliced
• 2 oz. pecorino romano cheese, shredded

Directions:

1. Preheat the oven to 550 degrees with a pizza stone placed on a lower rack in the oven.
2. Press and stretch the pizza dough into a 14″-16″ circle and place on a pizza steel lined with parchment paper. Use a rolling pin to make the dough as thin or thick as you’d like.
3. Top the pizza with sauce, cheese, sun-dried tomatoes, and artichoke hearts.
4. Bake in the oven, on a lower rack, with the parchment paper underneath, for 5 min.
5. Remove the parchment paper and cook for another 3 min (or until the crust is golden brown and crisp).
6. Use a pizza cutter to slice the pizza and enjoy!