Vegan Pizza

Directions

1. Place dough into an oiled bowl, cover with plastic wrap and let stand until doubled in volume &ndash, 2 to 2 ½, hours. Punch down dough, knead to remove air, and cut into 8 equal size pieces. Knead each piece to make it round and place on your work surface a few inches apart. Cover the dough balls with a wet towel and let rise again until puffy &ndash, 30 to 45 minutes. The dough is now ready to be rolled out.
2. Place dough into an oiled bowl, cover with plastic wrap and let stand until doubled in volume &ndash, 2 to 2 ½, hours. Punch down dough, knead to remove air, and cut into 8 equal size pieces. Knead each piece to make it round and place on your work surface a few inches apart. Cover the dough balls with a wet towel and let rise again until puffy &ndash, 30 to 45 minutes. The dough is now ready to be rolled out.
3. Place a pizza stone in the oven and preheat to 500°,F. In a large skillet, heat 2 tablespoons olive oil. Add the garlic, mushrooms, onion, chickpeas, and spinach and ½, teaspoon kosher salt, sauté, until the mushrooms are tender and the spinach is wilted, about 5 minutes. When the oven is ready, dust the peel with cornmeal. Stretch the dough into a circle. Then gently place the dough onto the pizza peel. Spread a thin layer of crushed tomatoes across the dough and sprinkle with a few pinches kosher salt. Add the sauteed vegetables, then top with red pepper strips and artichoke quarters. Transfer the pizza to the oven on the pizza peel, and bake until the crust is browned, about 5 to 7 minutes. Allow to cool slightly, then top with basil and serve.
4. Pulse all ingredients in the food processor until blended but not liquefied. Store in a tightly sealed container in the refrigerator.