Pizza with artichokes

Pizza with artichokes


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Bake this pizza as soon as you put the topping on so that the dough does not become soggy from the anchovies and artichokes.

Lynn Lewis and Joachim Wahnschaffe

Serves: 10 

  • 310 g (2 ½ cups) plain flour
  • 60 ml (1/4 cup) olive oil
  • 1/2 teaspoon salt
  • 2 teaspoons (7 g) dry yeast
  • 160 ml (2/3 cup) lukewarm water
  • 60 ml (1/4 cup) olive oil
  • 2 cloves garlic, finely chopped
  • 2 × 400 g (1 2/3 cups) cans chopped tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon fresh oregano leaves
  • 250 g ham
  • 6 anchovy fillets
  • 220 g (1 cup) artichoke hearts marinated in oil
  • 100 g (3/4 cup) black olives

Preparation:40min  ›  Cook:12min  ›  Ready in:52min 

  1. Use a baking tray. Grease tray with oil. Place flour, olive oil and the salt in a bowl. Sprinkle the yeast over the lukewarm water to dissolve; add to the flour mixture.
  2. Knead ingredients together in the bowl, then turn out onto a lightly floured work surface. Knead vigorously for at least 5 minutes. Roll out dough to fit the baking tray. Place on the tray, cover and leave to rise in a warm place for 30 minutes.
  3. For the topping, heat 1 tbsp olive oil in a pan and fry garlic until transparent. Add tomatoes; cook, uncovered, for 5 minutes to reduce. Stir in the tomato paste and season with oregano and salt and pepper.
  4. Preheat oven to 250°C. Cut the ham into strips. Drain the anchovies and cut into strips. Drain the artichokes and cut into quarters.
  5. Spread the pizza base with the tomato sauce. Cover with ham, anchovies, artichokes and olives and drizzle on 2 tbsp olive oil. Bake pizzafor 12–15 minutes until the edge of the dough is slightly browned. Cut into slices on baking tray while still hot. Serve at once.

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