Easy Artisan Pizza

• 2 1/2 teaspoons dry active yeast or 1 packet
• 3/4 cup tap water around 105-115 F
• 2 cups all purpose flour
• 1 1/2 tablespoons sugar
• 1 1/2 teaspoons salt
• 3 tablespoons olive oil divided
• 8 ounces fresh mozzarella cheese shredded
• 2 tomatoes medium-sized
• 1 tablespoon italian seasoning or to taste
• basil Chopped, for garnish
• 3 teaspoons olive oil
• 1 cup chicken Indonesian barbecue
• 8 ounces shredded gouda cheese
• 1 yellow bell pepper medium-sized, thinly sliced
• 1 red onion medium-sized, thinly sliced
• chopped cilantro for garnish

1. Preheat the KitchenAid(R) Convection Digital Countertop Oven to 400 F. Add 2 tablespoons of the olive oil to your nonstick multipurpose pan. Set aside.
2. Fill a small bowl with warm tap water. Let sit for 2-3 minutes to warm up the bowl, then discard water. Add 3/4 hot tap water (around 105-115 F), sugar and yeast to the small sized bowl. Stir until the yeast is mostly dissolved (it's okay if mixture is a little lumpy). Allow to sit for 5 minutes, until mixture starts to bubble and foam (the bubbling and foaming means the yeast has been activated).
3. While the yeast is activating, combine the flour and salt in a medium sized ceramic bowl from your KitchenAid(R) Ceramic 3-Piece Nesting Mixing Bowl Set. Once the yeast is activated, add it to the flour mixture along with 1 tablespoon of olive oil. Use a wooden spoon or sturdy spatula to stir until all flour is incorporated.
4. Sprinkle a work surface with a small amount of flour. Transfer the dough to the floured surface and knead for 30 seconds to 1 minute, until a nice smooth ball forms. Dust dough with flour and cover with a clean kitchen towel. Let the dough rest for 15 minutes, leaving it to almost double in size.
5. Remove the towel and sprinkle your work surface lightly with more flour. Flatten the dough slightly and, working with your fingers, dimple and push it into a larger circle as you go, until it's approximately the size of your nonstick multipurpose pan. If it's hard to push, let it rest for a minute, as this will help the elastic fibers in the dough to relax.
6. Place the dough on your prepared nonstick multipurpose pan. Push the dough with your fingers to cover the bottom and slightly up the sides of the pan to create a small rim.
7. Top with your favorite base, cheese and topping (two pizza recipes below) and bake in your KitchenAid(R) Convection Digital Countertop Oven until golden, about 12-15 minutes.
8. For the margherita pizza
9. Follow the steps above to create your pizza crust. When the dough is in your nonstick multipurpose pan, brush lightly with extra virgin olive oil. Cover dough evenly with fresh Mozzarella or Italian blend cheese. Top with thinly sliced fresh tomatoes (I like to drain tomatoes beforehand on a paper towel for a minute or two to prevent the finished pizza from being too wet.) Sprinkle generously with Italian Seasoning. Bake in your preheated KitchenAid(R) Convection Digital Countertop Oven for 12-15 minutes or until crust is golden brown. After baking, garnish pizza with chopped fresh basil.
10. Follow the steps above to create your pizza crust. Cover dough with 1 cup of Indonesian Barbecue Chicken (click here for recipe). Sprinkle with gouda cheese. Top with thinly sliced bell peppers and red onion. Bake in your preheated KitchenAid(R) Convection Digital Countertop Oven for 12-15 minutes or until crust is golden brown. After baking, garnish pizza with chopped fresh cilantro.

active yeast, water, flour, sugar, salt, olive oil, mozzarella cheese, tomatoes, italian seasoning, basil, olive oil, chicken, gouda cheese, yellow bell pepper, red onion, cilantro

Taken from www.yummly.com/recipe/Easy-Artisan-Pizza-2098769 (may not work)