Not my best picture - sorry!
- 1 can whole roma tomatoes
- 1 tsp olive oil
Let the pizza dough rise in a warm, dry place (we use the oven, turned off of course).
When doubled in size, it's ready to use.
Open the tin of tomatoes. Discard the liquid. Gently squeeze the tomatoes, discarding any seeds and stems. You will end up with a crushed tomatoe consistency. Add 1 or 2 finely diced garlic cloves and 1 tsp olive oil. Gently tear a few basil leaves and add to mixture. Mix all together.
Spread Crisco shortening on the bottom of the pizza pan. Gently spread out the pizza dough, making sure it catches all sides of the pan.
Spread the tomatoe sauce on top of the dough.
Slice the artichokes, red peppers, red onion, olives, and tomatoes. Spread each ingredient in a layer on top of the pizza.
Bake pizza in oven for approximately 10-15 minutes until the crust starts to turn golden brown. Turn down the oven to 375 F. and continue baking until crust is done.
Remove pizza from the oven. Spread the mozzarella cheese on top and crumble the goat cheese over all. Return to oven until cheese is melted.