INGREDIENTS
1 cup
Artichoke hearts
1/2 cup
Basil, fresh leaves
4 cloves
Garlic
4
Roma tomatoes
1/2 cup
Kalamata olives
1 0.25 ounce package
Active dry yeast
3 cups
All-purpose flour
1 cup
Corn flour
2 tsp
Sea salt, fine
1/2 tsp
Sugar
2 tbsp
Olive oil, extra-virgin
1/4 cup
Pine nuts
1/4 cup
Butter, unsalted
12 oz
Whole milk mozzarella