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Artichoke Pizza Recipe

Artichoke Pizza Recipe

Photographs : Alberto Rossi

Artichoke Pizza Recipe

FOR THE DOUGH

  • 4 cups (500 g) all-purpose flour or Italian “00” flour, plus more as needed
  • 11/2 cups (350 ml) lukewarm water
  • 11/2 tbsp. (20 ml) extra-virgin olive oil
  • 11/2 tsp. (4 g) active dry yeast for
  • 2-hour rising time, or 3/4 tsp. (2 g)
  • for 6-hour rising time
  • 2 tsp. (12 g) salt

FOR THE TOPPING

  • 1 16-oz. can peeled tomatoes, crushed by hand
  • 14 oz. (400 g) fresh mozzarella cheese, sliced
  • 15 artichoke hearts in oil

Method :

  1. Put the flour onto a clean work surface and make a well in the center. Dissolve the yeast in the water, and pour the yeast mixture into the well. Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form, then add the oil and salt. Knead the dough until smooth and elastic. Rub the dough with a little oil, cover with plastic wrap, and let it rest for about 10 minutes.
  2. Grease a 12-inch round pizza pan with oil. Transfer the dough to the pan and, using your fingertips, spread the dough to cover the bottom of the pan. If you used 11/2 tsp. yeast, let the dough rise for about 40 minutes. If you used 3/4 tsp., cover the dough with a sheet of lightly oiled plastic wrap and refrigerate for at least 5 hours. The dough will rise well in the refrigerator, becoming light and fragrant. When the dough has risen, spread the tomatoes over the surface, then arrange the mozzarella and the artichoke hearts (all at room temperature) on top. Let the dough rise for another 40 minutes. Bake in the oven at 425°F (220°C) for 20 minutes, or until the crust is golden brown.

Preparation time : 15 minutes
Rising time : 11/2 hours–6 hours
Cooking time : 20 minutes Difficulty: medium
4 Servings

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Source :
ACADEMIA BARILLA
Ambassador of Italian Gastronomy Throughout The World

Recipes by : Chef Mario Grazia & Chef Luca Zanga

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See also Italian recipes “Pissaladiera Pizza Recipe”