Artichoke Heart, Olive, and Goat Cheese Pizza

INGREDIENTS

• Crust:
• 3/4 cup warm water
• 1 1/2 teaspoons dry yeast (from 1 envelope)
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon salt
• 1 3/4 cups (about) unbleached all purpose flour
• 1 teaspoon whole fennel seeds
• 1 teaspoon dried thyme
• Topping:
• 2 teaspoons olive oil
• 2 teaspoons minced fresh rosemary or 1 teaspoon dried rosemary
• 3 cloves garlic, minced
• 1 can (14 ounces) water-packed artichoke hearts, drained
• 3 slices oil-packed sun-dried tomatoes, drained
• 2-1/2 ounces soft goat cheese, sliced or crumbled
• 10 kalamata olives, pitted and halved (about 1/4 cup)