Garden Pizza

Ingredients

  • Crust: (Can be par-baked ahead and frozen)
  • 3 Cups King Arthur flour, plus more for rolling 1 tsp sugar
  • 1 envelope Instant Dry Yeast or 2 tsp 2 tsp kosher salt
  • 1 ¼ Cup water, 110˚F (lukewarm)
  • 2 Tbsp olive oil
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • ⅛ tsp Red Pepper Flakes
  • 1 tsp Italian Blend Spices
  • Toppings:
  • 1 Cup Roasted Garlic Alfredo sauce
  • 1 medium red onion, sliced
  • 2 Cups Italian three cheese blend
  • 1 jar of artichoke hearts, patted dry
  • 2 Cups Mozzarella
  • 1 bunch arugula
  • 2 Heirloom tomatoes, sliced
  • 1 can black olives, drained and sliced
  • 1 large yellow bell pepper, seeded and cut in strips salt and pepper to taste
  • 10 Brown/Crimini Mushrooms, sliced

Directions

Making Crust:
Combine the sugar, yeast and 1 Tbsp of lukewarm water in a small bowl, let rise for 15 minutes. In the bowl of a stand mixer with the dough hook, add flour, salt, olive oil, onion powder, garlic powder, red pepper flakes, yeast mixture, and 1 cup of lukewarm water. Depending on the weather you may need to add more water, one tablespoon at a time. Beat the dough on low, increasing to medium-low, until the dough forms into a ball. The dough should come away from the sides in 3-4 minutes. If the dough is sticky, add additional flour, 1 Tbsp at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, ½ Tbsp at a time. Spray a bowl with Pam or grease with olive oil, place the dough in the bowl, cover with plastic wrap and let rise for 2 - 8 hours. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Dust a clean dry surface and rolling pin with flour, roll out to form crust. Par-bake for 10 minutes at 425˚F.
Topping:
Top the par-baked pizza crusts with half of the Alfredo sauce, spread half of the mozzarella on each, top each pizza with arugula, bell pepper, olives, red onion, artichoke hearts, tomatoes and mushrooms. Season with salt and pepper. Top with the Italian three cheese blend. Cook in a pizza oven or on a pizza stone in the oven at 350˚ F for 10- 20 minutes, until bubbly on top. Can also be BBQ’d, cover the pizza with a large pot lid or stainless bowl.

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Tasting Room Hours
Thursday - Monday
11:00 am - 4:30 pm
Contact Us
Mitchella Vineyard & Winery
2525 Mitchell Ranch Way
Paso Robles, CA 93466
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