Instructions

• Pour 3/4 cup warm water into a large bowl. Sprinkle 1 1/2 teaspoons dry yeast over the water, stir to blend, and let stand 10 minutes to dissolve and proof the yeast.
• Add 1 tablespoon extra-virgin olive oil, 1 teaspoon salt, 1 teaspoon whole fennel seeds, 1 teaspoon dried thyme, and 1 3/4 cups unbleached all-purpose flour to the bowl. Stir until the mixture is well combined (the dough will be sticky).
• Turn the dough out onto a generously floured work surface and knead until smooth and elastic, about 5 minutes, adding just enough additional flour to prevent sticking. Shape the dough into a ball.
• Place the dough ball in a large lightly oiled bowl and turn it to coat. Cover the bowl with a kitchen towel and let the dough rise at cool room temperature until doubled in size, about 1 to 2 hours.
• After the dough has doubled, punch it down and form it into a ball. Return it to the bowl, cover with the towel, and let it rest for 30 minutes. Meanwhile preheat the oven to 425°F.
• On a floured work surface, place the dough ball and cover with the towel; let it rest and relax for a few minutes if needed, then roll out the dough to a 13-inch round.
• Sprinkle a rimless baking sheet with a little flour and transfer the rolled-out dough to the sheet.
• In a small bowl, mix 2 teaspoons olive oil with 2 teaspoons minced fresh rosemary (or 1 teaspoon dried rosemary) and 3 cloves minced garlic; set the garlic-rosemary oil mixture aside.
• Bake the crust in the preheated 425°F oven for 5–7 minutes, until the crust is just set but not browned.
• Remove the parbaked crust from the oven and brush with half of the garlic-rosemary oil mixture (about 1 teaspoon). Reserve the remaining half for after the toppings are added.
• Top the crust evenly with the drained artichoke hearts, 3 slices oil-packed sun-dried tomatoes (drained), 10 pitted and halved kalamata olives, and 2-1/2 ounces soft goat cheese (sliced or crumbled). Drizzle the remaining garlic-rosemary oil over the assembled pizza.
• Return the pizza to the oven and bake 15–18 minutes, or until the crust is crisp and the goat cheese begins to brown.
• Transfer the pizza to a cutting board, cut into wedges, and serve warm.