INGREDIENTS:4 ½ lbs. canned artichoke hearts, quartered
3 lbs. peppers, roasted and sliced, 1 inch wide
2 Tbsps. garlic, minced
¾ cup olive oil
1/3 cup fresh Italian parsley, chopped
6 cups shredded mozzarella
1/3 cup grated Parmesan cheese
3 cups sliced natural almonds, toasted, divided
salt and pepper to taste
7 ½ lbs. pizza dough
as needed cornmeal
4 ½ cups pizza sauce with basil
3 cups sliced natural almonds, toastedDIRECTIONS:1. Combine artichoke hearts, roasted peppers, garlic, olive oil, parsley, cheeses and 3 cups toasted almonds; toss gently until thoroughly mixed. Season with salt and pepper to taste; reserve.
2. For each pizza: Roll 20 oz of dough into a 12 inch circle. Place on sheet pan that has been lightly dusted with cornmeal. Spread 3/4 cup pizza sauce evenly over the dough, leaving a ½ inch border. Top with 4 cups of the reserved mixture and with ½ cup of sliced almonds.
3. Bake in a 400°F convection oven for 10 minutes. Remove and let cool for 5 minutes. For service, cut pizza quarters or portion as necessary.SERVINGS:6, 12 inch pizzasFrom:Recipe from Blue Diamond Growers