Artichoke and pesto pizza recipe
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
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!
