For the dough
1 cup Warm Water
1 Tablespoon Honey
2 1/2 teaspoons Dry Active Yeast
2 1/2 cups All-Purpose Flour
1/2 teaspoon Sea Salt
2 Tablespoons Extra Virgin Olive Oil
as needed Canola Oil
For the topping
1 jar Your Favorite Pasta/Marinara Sauce
2 jars Marinated Artichoke Hearts -- drained; chopped
2 cups Sliced Button Mushrooms -- sautéed; cooled
1 cup Your Favorite Shredded Cheese
In a small bowl, mix the warm water and honey together and then stir in the yeast. Set aside and let stand for 15 minutes.
In the bowl of a Kitchen-Aid mixer, add the flour, salt and Italian Seasoning. Attach a dough hook to the mixer. Gradually add the yeast mixture to the flour with the mixer running at medium speed. Continue kneading the dough until smooth and firm, about 5 or 6 minutes.
Remove the dough from the mixing bowl. Drizzle it with the olive oil and rub it to completely coat. Place it in a bowl, cover it and place the covered bowl in a warm place to allow the dough to rise for 20 minutes. It should be twice its original size when fully risen.
Once risen, roll the dough out on a lightly floured surface, to about 1/8th-inch thick. Using a 3-inch round ring cutter, begin cutting out the dough nibbles. Use your space efficiently. You should get about 36 pieces.
Heat the canola oil, about 1-inch deep in a high sided pan, to 375ºF.
Working in batches, carefully fry the dough in the hot oil. It will be done in seconds. When golden brown, remove the dough and drain on paper towels. The dough will likely puff up, so, when you place them on the towels, gently press them down to flatten.
Preheat the oven to 350ºF.
To build your pizza
Top the pizzas with the cheese. Next, add the mushrooms, some sauce and the rest of the toppings.
Place the pizzas on a pizza stone and place them in the oven. Bake them for 5-8 minutes or until the cheese melts and they are heated through. Makes about 36 pizza nibbles.
Placing the cheese on the dough first before the other ingredients, helps prevent the dough from getting soggy.