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Mar 01
Monday
RECIPES
Artichoke Pizza
Post a Comment 1 March 2010 – 11:41 | Permalink | Imprimir |

Pizza de alcachofas
Pizza de alcachofas

1. For the base, sift the flour in a bowl and make a hole in the centre. Crumble the yeast with a little bit of warm water and put it in the hole. Sprinkle a little flour over it and let stand covered 15 minutes.

2. Add 1/8 l of water, olive oil and salt and knead everything by hand or until the pasta is mixed. Sprinkle with flour and let stand covered for one hour.

3. Meanwhile, wash the tomatoes and set 2 aside. Scald the rest, peel, cut them in half and remove the seeds. Cut the pulp into small cubes. Heat 1 tbsp olive oil and sauté the diced tomato. Season generously.

4. Cut the tomatoes set aside into slices and do the same with the mozzarella. Let the artichoke hearts drain and cut them. Prepare the zucchini, wash and cut them lengthwise. Cut the zucchini halves into thin slices. Preheat oven to 250ºC.

5. Brush two pizza moulds with olive oil, knead the dough well, extend it with a rolling pin and line the moulds with it, leaving a thicker rim of dough around the edges. Spread the tomato sauce over it and top with the artichoke hearts and the slices of tomato, zucchini and mozzarella, as well as the black olives. Pour a few drops of the remaining oil over the pizza. Bake the pizzas in the middle of the preheated oven for 15 minutes or until the cheese has melted, and serve decorated with basil sprinkled on top.

Processing time required:

2 hours

Recommended time of the year:

winter

Ingredients for "2 people" people:

  • For the base: 250 g flour, 20 g baker’s yeast, 4 tablespoons olive oil, Salt.
  • For the topping: 400 g tomatoes, 3 tablespoons olive oil, Salt, Ground pepper, 150 g mozzarella, 1 small can of artichoke hearts (drained weight 240 g), 1 zucchini, 3 tablespoons black olives, Basil leaves.


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