+SF
It’s a struggle to decide which pizza I prefer between the Spicy Kimchi Pizza and this one. Let me have another twelve slices of each to make up my mind. If spicy isn’t nice-y to you, you can replace as much harissa paste as desired with tomato paste. Mix both pastes to combine in a small bowl, and then spread it on the pizza dough. —CS
SERVES 2 TO 4
1 recipe Garlic and Herb Pizza Dough, after refrigeration and ready for toppings
3 tbsp (63 g) harissa paste or enough to lightly cover the dough (see headnote)
½ recipe Moroccan Marinated Vegetables
10 Kalamata olives or chalkidiki olives, halved and pitted
8 marinated artichoke heart halves
Soft sliced sun-dried tomatoes, to taste
1 recipe Yogurt Drizzle for Moroccan Pizza
While the pizza dough rests, preheat the oven to 475°F (246°C).
Spread the harissa on the pizza dough. Top the pizza with an even layer of marinated vegetables. Top with the olives and artichoke hearts.
Bake for 18 to 20 minutes, or until golden brown.
Top the pizza with the sun-dried tomatoes and yogurt drizzle, to taste. Serve immediately.
*SEE PHOTO INSERT