Even though this pizza is vegetarian, I call it an antipasto pizza because the topping ingredients I use are found in antipasto appetizers.
For Homemade Pizza Dough
1 teaspoon instant yeast
1 teaspoon honey
1 cup lukewarm water
3 cups bread flour
1 teaspoon salt
1 tablespoon extra virgin olive oil
Combine all the dough ingredients in the large bowl of an electric mixer and with The paddle attachment mix until the ingredients come together around the paddle. Attach the dough hook and knead the dough for 6 minutes. Place in a greased bowl, cover, and let rise until doubled.
lb whole milk mozzarella cheese, cut into thin slices
1 lb pizza dough, store-bout or homemade, at room temperature
Grated Parmesan Cheese
½ cup sliced sun-dried tomatoes packed in oil
½ cup chopped oil-cured black Italian olives
8 artichoke hearts packed in oil and sliced
¼ of red bell pepper sliced thin
¼ of red onion, sliced thin
For The Pizza
Preheat the oven to 500 degrees F. Oil a 16-inch pizza pan.
Press the dough out in the pan to its edges. Top the dough with the mozzarella slices. Scatter the sun-dried tomatoes, olives, artichokes, bell pepper, and onion evenly over the cheese. drizzle with a little olive oil and sprinkle with Parmesan cheese.
Bake the pizza on the bottom rack of the oven for 15 -18 minutes, until the crust is lightly brown.
Let stand for 5 minutes before slicing.