Sun-dried Tomato Pizza with Artichoke and Kalamata Olives
So, I made another pizza that will seriously make you smile.
It has so many of my favorite things. Olives. Artichokes. Sun-dried tomatoes.
This pizza is no joke.
But before I get all up in this pie, I want to talk a little bit about yesterday.
Yesterday was March 9th. The 20-year anniversary of Biggie’s death and the 3-year anniversary of my grandma’s.
I didn’t know B.I.G. personally, but I obviously knew my grandma. And I miss her like crazy.
She was hilarious and stubborn.
I’m pretty sure she still holds the World Record for holding the longest grudge. She was super honest with her feelings and taught me that you can never stay mad at someone if you don’t tell them how you feel.
“You have to tell people what’s wrong and what’s the matter. If you tell them and they still don’t care, then you can stay mad as long as you want.”
I’m not sure if she always followed that advice, but I know I always think about it. Especially when advocating for myself was such a struggle growing up.
I suppose these days I take that advice too much to heart or even to the extreme. I feel like I can be too honest with my feelings or thoughts sometimes. Even in moments when I shouldn’t be.
I seriously need to lock it up.
At any rate, despite her stubbornness, my grandma always brought a smile to my face and was full of love. If she liked you. 🙂
Another thing that will bring a smile to your face is this pizza.
Although there is no sauce, it does have a bomb-ass base of minced garlic and Daiya mozzarella. It’s topped with ingredients straight from the savor gods: greek olives, artichokes and sun-dried tomatoes.
Be honest, you know you want to try it.
I see you shivering. Check the flavor this pizza is delivering. (ok. that’s a pizza spin on a biggie lyric.)
Ingredients You’ll Need
1 tbsp minced garlic
1 cup Daiya mozzarella
8.5 oz sun-dried tomatoes
1/4 cup artichoke hearts
1/4 cup kalamata olives, sliced
Let’s Do This
- Place the pizza stone in the oven and put the temperature to its highest setting. Allow it to heat up for about 40 minutes after it reaches its highest temp.
- In the meantime, stretch and roll the dough into a 12-inch round. Brush the minced garlic evenly across and sprinkle Daiya shreds, leaving about a ½ – 1 inch around the edges.
- When the stone is ready, remove from oven and transfer the buttered dough over. Place back in the oven and let it cook for 10 minutes.
- Remove from oven and top with sun-dried tomatoes, artichokes and olives.
- Slice. Eat. Smile.