Artichoke and pesto pizza recipe

71 ratings Rate
  • Makes 2 x 30cm thin pizzas
  • 20 mins to prepare and 35 mins to cook
  • 910 calories / serving
  • Freezable
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Preheat the oven to 210°C.

Combine the flour, salt, yeast and sugar in a large mixing bowl. Mix in the oil and water to form a dough, bringing it together with your hands, then kneading gently on a lightly floured surface for a few minutes until even.

Divide the dough in two then roll out to the 1cm thick, roughly 30cm in diameter. Spread the bases with the pesto, then top with the crumbled feta and the artichoke. Bake for 18-22 minutes until the base is golden and crispy.

Remove from the oven and garnish with the rocket leaves and some seasoning before serving.

This pizza is very rich and indulgent, so shouldn't be eaten too often. But it's perfect for that special occasion!

  • Ingredients

  • For the dough

  • 190g plain flour
  • a little plain flour, for dusting
  • 3.5g dried active yeast
  • ½tsp salt
  • ½tbsp caster sugar
  • 20ml olive oil
  • 110ml warm water (roughly 45°)
  • For the topping

  • 150g pesto
  • 450g canned artichoke hearts, drained and halved
  • 50g feta, crumbled
  • 50g rocket leaves, to garnish
  • salt
  • pepper
  • Energy 3800kj 910kcal 46%
  • Fat 52g 74%
  • Saturates 5g 24%
  • Sugars 13g 14%
  • Salt 3.1g 52%

of the reference intake
Carbohydrate 88g Protein 18.3g Fibre 7.4g

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