Ingredients
1 package (1/4 ounce) active dry yeast3/4 cup warm water (110° to 115°)1/2 teaspoon sugar4 teaspoons olive oil3/4 teaspoon salt1-3/4 to 2 cups all-purpose flourTOPPINGS:1 cup Alfredo sauce3 cups fresh baby spinach1 cup shredded part-skim mozzarella cheese3/4 cup crumbled feta cheese1/2 cup shredded Parmesan cheese3/4 cup water-packed artichoke hearts, rinsed, drained and chopped1/2 teaspoon dried oregano
Preparation
In a large bowl, dissolve yeast in warm water; stir in sugar. Let stand for 5-10 minutes. Add oil, salt and 1 cup flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Grease a 15x10x1-in. baking pan. Punch down dough. Roll out to fit prepared pan.
Spread with Alfredo sauce. Layer with the spinach and cheeses. Sprinkle with artichokes and dried oregano. Bake at 400° for 18-22 minutes or until crust is lightly browned.
