Artichoke Pizza

A thin crust that cracks under the tooth, topped with melting artichoke hearts and stretchy mozzarella. The scent of oregano and the punch of garlic escape the oven as soon as the crust browns.

• Prep time: 30 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 721
• Protein: 33 g
• Carbs: 76 g
• Fat: 31 g

Ingredients

• 500 g Bread dough ( room temperature )
• 6 piece Artichoke ( trimmed and sliced )
• 250 g Buffalo milk mozzarella ("di bufala") ( diced and drained )
• 50 g Parmesan cheese ( grated )
• 2 piece Garlic ( minced )
• 3 tbsp Extra virgin olive oil
• 1 piece Citrus limon (L.) Burm. f. ( juiced )
• 1 tsp Oregano
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Preparing the artichokes

   Remove the tough outer leaves of the artichokes to keep only the tender heart. Slice them very thinly and plunge them into water with lemon juice to prevent browning.

2. Sautéing the vegetables

   In a pan with a drizzle of olive oil, sauté the drained artichokes with minced garlic. They should be tender but still hold their shape. Season with salt and pepper.

3. Shaping the dough

   Roll out the bread dough on a floured work surface. Form a thin disc, almost transparent in the center, with slightly thicker edges for the crust.

4. Topping

   Distribute the diced mozzarella over the dough. Add the sautéed artichokes, sprinkle with parmesan and oregano. Finish with a drizzle of olive oil.

5. High-heat baking

   Bake at 250°C. The pizza is ready when the cheese forms golden bubbles and the edge of the dough is well-colored and crispy.

Chef's tips

• Preheat your oven to the maximum with the baking sheet inside for a thermal shock that sears the dough.
• Drain the mozzarella well on paper towels to prevent it from releasing water during baking.

Storage

Keeps for 24 hours in the fridge. Reheat in a pan over low heat to restore the crispiness to the base.