Artichokes pizza recipe for gourmet pizza days. This recipe for artichoke pizza is easy and delicious. And cooked in a cast-iron skillet.
This fresh artichokes pizza recipe is made with a sourdough (lievito madre) pizza crust: fairly more digestible and tastier.
The artichoke pizza sauce is made by steaming and blending the artichokes with just a few ingredients that will exalt their flavor: lemon juice, salt, and olive oil.
I find that cooking pizza in a cast-iron skillet is a good way to get a crusty base and cook it evenly.
For a gourmet touch, sprinkle fresh mint on top of your artichoke pizza!
Hey you!
You lover of all things Italy…
Don’t miss the Modena Issue
The places, the people, the food
The infinite heritage of Emilia Romagna
Discover the city of tortellini!
artichokes pizza recipe
Ingredients
dough
- 0.85 oz dried sourdough 24 gr
-
7,8
oz
00 flour
220 gr
-
7,8
oz
Manitoba flour or very strong canadian wholemeal flour
220 gr
- 4 tablespoons extra-virgin olive oil I used infused thyme oil to add a gourmet touch 🙂
- 1 teaspoon salt
- 1 teaspoon sugar
- water as needed
-
a cast iron skillet
seasoning
- 2 artichokes cleaned and cut into chunks
- 2-3 drops lemon juice
- 1 tablespoon extra-virgin olive oil
- salt
- 1 fior di latte mozzarella
- a few sprigs of mint leaves
Instructions
-
Mix all the dough ingredients (wood spoon, then your hands or mixer with dough hook). Add water gradually, a teaspoon at the time, until the dough comes together. Wait until a ball forms around the hook (or your hands). Work the dough a few minutes more with your hands, then form a ball.
-
Sprinkle some flour on the bottom of a bowl and place the ball in it. Cover it with a damp kitchen cloth and place the bowl in the hotter spot of your home (I put it next to the radiator or inside the oven - light on).
-
Let rise 4-5 hours.
If you are making the dough ahead of time, you may refrigerate the bowl, covered with plastic, for a few days.
-
Steam the artichokes chunks (stems included) sprinkled with a pinch of salt. 5-8 minutes should be enough to get them fork tender.
-
Place them in a bowl and blend them together with 2-3 drops of lemon juice, another pinch of salt and the olive oil. You’ll probably have some filaments, so you may pass the cream through a fine sieve.
-
If you are making the cream ahead of time, you may refrigerate it for a couple of days.
-
Preheat oven to 390°F (200°C).
-
Dice the mozzarella and let it rest in a drainer, for it to loose excess liquids.
-
Divide the dough in 4 and roll it out (a circular shape that fits the skillet).
-
Heat the skillet in the oven for about 5 minutes.
-
Place the rolled out pizza crust on it and bake 10-15 minutes, until corners get golden.
-
Remove the skillet and spread the artichokes cream all over the crust. Add the diced mozzarella.
-
Bake again, 5-7 minutes, until the mozzarella melts and gets a golden crust.
-
Sprinkle the skillet pizza with mint leaves and serve hot.
You can make margherita pizza by adding the tomato sauce immediately, and the mozzarella on the last 5 minutes of baking.
Enjoy your artichokes pizza!
Claudia