Pizza with tomatoes and artichoke

This is one of my favorite summer pizzas. Instead of the familiar tomato sauce, I’ve used an artichoke spread, which is very easy to make. This recipe of mine was also featured in a Dutch book full of ideas on what to do on Sundays. Making pizza is definitely a good way to spend it. Enjoy your Sunday!

Serves 4
Action Time: 35 minutes (plus the time it takes to make the dough)

1 portion of basic pizza dough (see basic pizza dough)

1 can of artichoke hearts (400g/ 14 oz), drained
1 large garlic clove
a large hand of basil leaves, plus extra
a splash of olive oil, plus extra
500 g/ 1.1 lb mixed cherry tomatoes, halved
a piece of soft goat’s cheese or feta cheese

Extra: hand blender or food processor

1. Prepare the basic pizza dough (see basic pizza dough).

2. Puree the artichoke hearts together with the garlic, basil and a splash of olive oil using a hand blender or a food processor. Season with salt and pepper.

3. Prepare and bake the pizzas individualy (see step 4 for basic pizza dough). Smear the artichoke puree on top of the pizzas. Top with the halved tomatoes. Season with salt and pepper. Bake the pizzas for 5-8 minutes in the hot oven.

4. Remove from the oven and crumble over the cheese. Garnish with basil and grind over some black pepper. Brush the pizza crust with some olive oil and sprinkle some olive oil over the pizzas.

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