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Recipes Blog

Sun-Dried Tomato, Artichoke and Goat Cheese Pizza

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For crust:
● Olive oil, for greasing
● 1 cup warm water (110-115°F)
● 1 tsp. granulated sugar
● 1 tsp. active dry yeast
● 2 1/2 cups all-purpose flour, plus more for dusting
● 1 tsp. kosher salt

For toppings:
● 2 T. olive oil
● 2 cloves garlic, minced
● 1/2 tsp. dried oregano
● 1/2 cup shredded mozzarella cheese
● 3/4 cup shredded Asiago cheese
● 1/2 cup jarred sun-dried tomatoes in olive oil, roughly chopped
● 1/2 cup jarred artichoke hearts in olive oil, drained and halved
● 1/4 cup baby arugula
● 1/4 cup crumbled goat cheese

Cooking Instructions

Prep time: 20 minutes
Cook time: 8 minutes
Total Time: 28 (plus resting time)
Serves: 4

1. For crust: Generously grease a large bowl with olive oil and set aside. Combine water, sugar and yeast in the bowl of a stand mixer fitted with a dough hook attachment. Mix on low speed until combined, about 30 seconds. Let stand until yeast is foamy, about 5 minutes. Add flour and salt. Mix on medium speed until smooth dough is formed, about 3-6 minutes. Transfer dough to the prepared bowl and cover with plastic wrap. Let rest until doubled in size, about 1 hour 30 minutes.

2. Place pizza stone in the oven and preheat to 500°F. On a lightly floured surface, press dough into a 14-inch round circle. Transfer dough round to lightly floured pizza peel.

3. For toppings: In a small bowl, combine oil, garlic and oregano. Brush oil mixture over dough round. Top with mozzarella, Asiago, sun-dried tomatoes and artichokes, leaving a 1/2-inch border. Quickly slide pizza onto preheated pizza stone.

4. Bake, rotating pizza halfway through, until crust is golden brown and cheese is melted, about 5-8 minutes. Top with arugula and goat cheese. Slice and serve.