Pizza Bianca

For the Dough:
1 1/2 tsp. active dry yeast
1/4 cup lukewarm water (105°F)
1/2 cup cold water
1 1/2 Tbsp. olive oil
3/4 tsp. salt
2 cups unbleached all-purpose flour

To Assemble:
1/4 cup extra-virgin olive oil
10 cloves minced garlic
1 pkg. shredded vegan cheese (try Follow Your Heart’s “mozzarella”)
1/4 cup sliced onion
1/4 cup sliced kalamata olives
1/4 cup quartered artichoke hearts
Salt and pepper, to taste

For the Dough:
• Mix the yeast with the lukewarm water in a large bowl and let stand for 10 minutes.
• Stir in the cold water, oil, salt, and 1/2 cup of the flour. Stir in the remaining flour 1/2 cup at a time.
• Knead the dough for 8 to 10 minutes, then cover with a towel and let rest for 15 minutes.
• Divide the dough into 2 portions. Knead briefly, then shape into 2 balls. Place each in a separate bowl, cover, and let rest for 1 hour.

To Assemble:
• While the dough is rising, combine the olive oil with the garlic and let sit.
• When the dough is ready, press each ball into a 10- to 12-inch pizza pan, shaping to your desired thickness. Top each with 1/2 the olive oil and garlic mixture.
• Sprinkle 1/2 the “cheese” onto each pizza, using less if you prefer. Top with the onions, olives, and artichokes.
• Bake at 500°F for 8 to 9 minutes. Place under the broiler for the last 30 seconds to melt the “cheese.”

Makes 2 pizzas