• Preheat the oven

Prepare Your Dough

• Stretch/roll out the pizza dough to make a pizza ~12 inches in diameter
• (If you use a pizza pan, add thin coat of olive oil).
• If using a pizza peel, flour the peel so the dough won't stick.

Prepare the Ingredients

• Have all of your toppings ready to apply. Break the sardines into small chunks. Slice the tomatoes.

Prepare the pizza

• Place the dough on the peel or pan. You may need to straighten the edges with your fingers.
• Distribute your Greektown seasoning evenly over the pizza leaving about 1" of the outside edge without.
• Pour the olive oil onto the center of your pizza dough.
• Use a brush to spread the olive oil evenly across the entire pizza and evenly distributing both the oil and the seasoning.
• Sprinkle the artichoke hearts, sardine bits, and feta cheese evenly over the dough.

  If there is leftover olive oil from the artichoke hearts (or sardines), you may choose to add a little more oil drizzled over the top or keep it as a dip for the crust after.

Cooking Time: Pizza in an Indoor Oven

• Cook at 450°F on a pizza pan or cookie sheet
• 7 minutes, then rotate
• 7 minutes, then use a spatula to transfer the pizza to the pizza stone
• The top of the pizza should already be browning, in which case turn the oven off.
• Leave in oven for 5 extra minutes (on a pizza stone if you have one)
• Remove and rest for 5 minutes before cutting and eat immediately.

Cooking Time: Outdoor Pizza Oven

• Cook at ~900°F (unless the crust is thicker like our Easy Peasy dough, in which case >650ºF)
• 4-6 minutes
• Rotate a quarter turn 4 times.
• Remove and rest for 3 minutes.
• Cut then serve immediately.