This recipe is a crowd-pleasing entree for all ages. I like to use this Quick Molasses Barbecue Sauce, but feel free to use another homemade recipe or store-bought variety.
Prep Time: 1 hour
Cook Time: 15 minutes
Total Time: 1 hour, 15 minutes
- For the Dough
- 1 package active dry yeast
- 1 cup warm water
- 1 T. sugar
- 2 T. olive oil
- 2 cups all-purpose flour, plus more as needed
- 1 t. salt
- For the toppings
- 1 T. olive oil, plus more for brushing
- 2 large cloves garlic, finely chopped
- 1 large yellow onion, chopped into rings or strips
- 1 T. white granulated sugar
- 1 cup canned artichoke hearts, drained and quartered
- barbecue sauce, either store-bought or homemade (see Heading)
- Salt and powdered garlic, for seasoning
1. Make the dough. In a large mixing bowl, combine the yeast, warm water, and sugar, mixing gently until combined. Allow the mixture to rest for about 5 minutes, or until bubbly. (If your yeast does not bubble, toss the batch and do this step again, as you most likely have “dead” yeast.) Add the olive oil, flour, and salt, adding more flour as necessary until forming a soft dough. The dough should pull away from the sides of the bowl and should feel just a little sticky. On a lightly floured surface, knead the dough for 5 to 7 minutes, or until elastic. Place the dough in a well-oiled bowl, covered, in a warm place for about 1 hour, or until dough has doubled in bulk. (I usually place a bowl of warm water beneath my dough bowl to help it rise, especially if the air in my kitchen feels dry.)
2. Preheat the oven to 500 F. Lightly oil a pizza pan or baking sheet.
3. Meanwhile, prepare the toppings. (And, if making your own barbecue sauce, do this now also.) In a small skillet over medium-high heat, heat the olive oil, adding the onions and garlic once hot. Stirring often, cook until the onions are lightly browned and smell sweet, about 6 to 7 minutes. Add the sugar and cook, stirring constantly, until it has dissolved, about 2 minutes more. Remove pan from heat.
4. Assemble the pizza. Once the dough has doubled in bulk, punch down the dough and turn it out onto a lightly floured surface. Knead if for several minutes until smooth and elastic. Divide the dough in half, keeping one half covered while working with the other. With a rolling pin, roll out the dough until about 1/4”-1/8” thick. Form the crust with your fingers and place the dough on the prepared sheet. Repeat this with the other dough. Spread several tablespoons of barbecue sauce on the surface of the pizzas, trying to avoid getting it on the crust. Distribute the onion, garlic, and artichoke hearts evenly on top of the sauce. Brush the crust with olive oil and dust with salt and powdered garlic. Baked until pizzas are golden brown, about 10-12 minutes.