Flour, for rolling dough
1/2 recipe Basic Pizza Dough, recipe follows
Extra-virgin olive oil, for brushing on dough
1 cup grape tomatoes, halved lengthwise
1 (6-ounce) jar marinated artichoke hearts
10 to 15 large basil leaves
1/3 cup shaved Parmesan
Kosher salt and freshly ground black pepper
1 package active dry yeast
3/4 cup warm water, about 110 degrees F
1 teaspoon sugar
1 tablespoon extra-virgin olive oil
1 3/4 cups all-purpose flour, plus extra for kneading
1 teaspoon salt
If grilling outdoors, roll pizza into a circle or oval about 1/3-inch thick. Dough can be made the day before and refrigerated overnight once it is divided. Keep covered tightly in plastic wrap or in a sealed food storage bag.
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