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Combine the warm water, yeast, and cane sugar in a small mixing bowl. Cover with a clean towel and set aside for 10 minutes to bloom. In the meantime, whisk the flour and salt together in another large mixing bowl. Once the yeast looks frothy, add the olive oil and yeast mixture to the bowl of dry ingredients.
Mix together as much as possible with a spatula. When you can no longer mix well with the spatula, coat your hands with a little oil to prevent the dough from sticking. Knead together until it is smooth and elastic, about 7-8 minutes.
Coat the surface of the dough and a large mixing bowl with a little more olive oil, then add the dough to the bowl and cover with a clean towel. Let rise for 60-90 minutes in a warm place (like your oven with the light on).
Cut the top portion of the garlic head off and transfer it to a piece of aluminum foil.Drizzle with olive oil and sprinkle with sea salt, then close the foil. Roast at 400 degrees F for 30-40 minutes, or until golden brown and softened.
Shred the mozzarella, roughly chop the artichoke hearts, slice the olives, drain the sun-dried tomatoes, etc.
Preheat your oven to 500 degrees F and grab out a pizza pan or baking pan large enough to hold the pizza.
Gently punch the air out of the dough, then shape it into a ball again and divide it in half. Roll out each half until thin on a floured surface.
Transfer one pizza base to your baking pan. Spread a layer of pizza sauce or dairy-free pesto, then mozzarella, roasted garlic cloves, sun-dried tomatoes, artichoke hearts, and olives. Bake for 10-15 minutes, or until the crust is browned and the cheese is melted.
Remove from the oven and top with fresh arugula and a sprinkle of dairy-free parmesan (optional). Repeat with the other pizza and enjoy immediately!