Sun-Dried Tomato, Olive, Edamame, and Basil Pizza - OLDWAYS - Cultural Food Traditions OLDWAYS – Cul
Preheat the oven to 500°F. Spread the olive oil in a 10-inch circle on a baking sheet. Roll out/stretch the dough to 10 inches using just enough of the flour to
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Cooking tools:
- Pizza pan
- Pastry brush
- Kitchen scale
- Grater
- Cutting board
- Chef's knife
- Oven
- Baking sheet
- Measuring spoon
- Measuring cup
- Spoon
- Colander
- Spatula
Ingredients
- 1 (7-8-inch) whole grain pizza dough
- 1 tablespoon whole wheat flour
- 1 teaspoon olive oil
- 2 ounces tomato-artichoke pasta sauce
- 2 ounces sun-dried tomato bruschetta
- 2 ounces shredded mozzarella
- 2 ounces crumbled feta cheese
- 12 whole pitted Kalamata olives
- 8 sun-dried tomato halves
- 2 ounces shelled edamame
- 8 whole fresh basil leaves
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