Artichoke Dip Pizza
With Mazola® Vegetable Oil
1 (12-inch) pizza
- 1-3/4 to 2-1/4 cups all-purpose flour
- 1 (2-1/4 tsp.) envelope Fleischmann’s Pizza Yeast
- 1-1/2 teaspoons sugar
- 3/4 teaspoon salt
- 2/3 cup very warm water (120°F to 130°F)
- 3 tablespoons Mazola Vegetable Oil
- 1 can (14 ounces) artichoke hearts, drained and chopped
- 2/3 cup mayonnaise
- 1-1/4 cups shredded Parmesan cheese, divided
- 1 can (4 ounces) chopped green chilies
- 1/2 teaspoon garlic powder
- 1/2 teaspoon minced onion
- 1-1/2 cups shredded mozzarella cheese, divided
- 1 cup crushed tortilla chips
- 2 tablespoons minced fresh parsley
- Preheat oven to 425°F.
- Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl.
- Add very warm water and oil; mix until well blended, about 1 minute.
- Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky.
- Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes.
- Pat dough with floured hands to fill greased pizza pan or baking sheet. OR roll dough on a floured counter to 12-inch circle; place in greased pizza pan or baking sheet.
- Form a rim by pinching the edge of the dough.
- Mix together artichokes, mayonnaise, 1 cup Parmesan cheese, chillies, garlic powder and minced onion in a large bowl.
- Stir until well blended.
- Layer crust with 3/4 cup mozzarella cheese, topping mixture and remaining cheeses.
- Sprinkle with tortilla chips.
- Bake on lowest oven rack for 12 to 15 minutes, until cheese is bubbly and crust is browned.
- Remove from oven and sprinkle with parsley.
*If you don’t have a thermometer, water should feel very warm to the touch.
**To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you.Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the “fold, push and turn” steps. Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough.