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Artichoke pizza

25 min
Artichoke pizza

A quick and impressive pizza with ready-made dough, topped with cheese, pine nuts, tangy artichokes, and fragrant rosemary.

Ingredients

Pizza dough (approx. 400 g)
1
White mould cheese, truffle
150 g
Artichoke hearts (approx. 300 g)
1 jar
Pine nuts
30 g
Fresh rosemary, a few sprigs
Lemon (unwaxed), grated zest
1
Flake salt
Freshly ground black pepper

Instructions

  • Set the oven to 250°C.
  • Roll out the dough on a baking sheet that has been lined with parchment paper.
  • Cut the cheese into pieces and distribute on the pizza base. Add artichokes, pine nuts and rosemary.
  • Bake in the middle of the oven for 7-10 minutes until nicely browned. Sprinkle over flake salt, pepper, and lemon zest.
Enjoy!

Artichoke pizza

How do you cut artichokes for pizza?

There isn’t a right or wrong when it comes to cutting artichokes as a pizza topping. Some prefer to dot the pizza with larger chunks for a more intense flavour every few bites, while others favour daintier, smaller portions that cover the entire base. For this recipe, we use precooked artichoke hearts from a jar and our preference is to divide each piece into four and scatter onto the pizza. Just make sure they are equally spaced and, when cutting, that each individual slice has a fair amount of all ingredients.

Do Italians put artichoke on pizza?

Native to the Mediterranean, artichokes have featured in Italian cuisine since ancient Rome. You will see them piled high at vegetable markets, bunched and hung in shop windows, and in many restaurants as either a main ingredient or star dish. From a pizza perspective, capricciosa is a staple on most Italian menus where the tangy, slightly nutty flavour of artichokes is traditionally paired with ham, mushrooms, black olives and mozzarella on a tomato base. The combination is an intense flavour experience, and absolute must try!

What part of artichoke should you not eat?

There are two parts that are not edible. The first is the sharp and fibrous outer portion of the leaves. While not poisonous in any way, this part of the vegetable is extremely tough and generally difficult to chew and digest. The second is the choke which is basically the undeveloped flower at the centre of the vegetable. Not only does its feather-like texture have an unpleasant mouthfeel (think hairy, stringy and very difficult to chew), it also poses a serious choking hazard, making it a rather aptly named part of the artichoke.

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A delicious and unique pizza option

Taking inspiration from the classic pizza capricciosa, our vegetarian version foregoes the tomato-base and swops mozzarella for a luxuriously creamy truffle cheese. A sprinkling of lemon zest adds the tangy and slightly bitter notes that would traditionally come from black olives, while the pine nuts and rosemary round off the bold flavours of this pizza. Quick to pull together with a short list of ingredients, this recipe will be your new go to for everything from laid-back dinners to sophisticated finger food at your next cocktail party.

The best side dishes to serve with artichoke pizza

A fresh and crunchy salad is always a good idea. Try an Italian inspired rocket salad with parmesan shavings (skip the cheese to keep the meal vegetarian), dressed with a simple olive oil and lemon vinaigrette. The peppery, spicy and bitter notes of the rocket, along with the lemony dressing pairs especially well with this pizza. An antipasto platter will also work well and can include anything from olives and cured meats to cheese and marinated vegetables.

Classic flavours to pair with artichoke

Technically a thistle, artichokes have a unique flavour that is often described as nutty and slightly bitter. It pairs particularly well with citrusy ingredients like lemons, bergamot oranges and even grapefruit. Most proteins, from anchovies and pancetta to shellfish and chicken, will complement this vegetable’s subtle flavours and you will often see it included on charcuterie boards next to cured meats and strong-flavoured cheeses.

How to best store your leftover artichoke pizza

Your first step is to make sure that all leftovers make it into the refrigerator within two hours. Any slices that have been left at room temperature for longer than that should be thrown out. Simply wrap the pizza tightly in clingfilm or foil, transfer to an airtight container and refrigerate for up to four days.

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