Artichoke and Mushroom Pizza recipe
information
Wholewheat pizza dough is simple to make, but ready-made pizza dough is sold in supermarkets. You will need a shallow round 8in (200mm) cake tin.
Preparation time : 25 minutes,
standing time : 25 minutes,
Cooking time : 20 minutes,
Oven : Preheat to 220°C (425°F, gas mark 7),
Calories per serving: 420
For the Pizza Base
Mushrooms and artichoke hearts mingle with herbs and soft Italian cheese on a healthy wholewheat pizza base.
8 oz (225 g) wholewheat flour
Salt and freshly ground black pepper
1 tablespoon fresh mixed herbs or 1 teaspoon dried
1 teaspoon sugar
1 teaspoon yeast
h2>For the Topping
Salt and freshly ground black pepper
1 tablespoon fresh mixed herbs or 1 teaspoon dried
1 teaspoon sugar
1 teaspoon yeast
h2>For the Topping
8 oz (225 g) fresh mushrooms
6 spring onions
2 cloves garlic
1 oz (25 g) butter
2 tablespoons white wine
3 tablespoons virgin olive oil
1 tablespoon fresh mixed herbs or 1 teaspoon dried
Salt and freshly ground black pepper
14 oz (400 g) tin of artichoke hearts in brine
3 oz (75 g) Mozzarella or Fontina cheese
1 oz (25 g) fresh Parmesan
6 spring onions
2 cloves garlic
1 oz (25 g) butter
2 tablespoons white wine
3 tablespoons virgin olive oil
1 tablespoon fresh mixed herbs or 1 teaspoon dried
Salt and freshly ground black pepper
14 oz (400 g) tin of artichoke hearts in brine
3 oz (75 g) Mozzarella or Fontina cheese
1 oz (25 g) fresh Parmesan
method
1. Grease the cake tin using a little butter or olive oil. To make the base, combine the flour, 1/2 a teaspoon of salt, a few twists of pepper and half the herbs in a bowl. Measure 6 fl oz (175 ml) of hand-hot water into a jug, then
2. whisk in the sugar and yeast. Leave for 10 minutes until frothy, then stir into the dry ingredients. Mix to a smooth dough with your fingers, kneading if necessary. Press the dough into the cake tin, right up the sides. Cover with a damp cloth and leave for 25 minutes, until risen.
3. Slice the mushrooms thinly. Finely chop the spring onions and garlic. Saute the onions in 1/2 oz (15 g) butter for 1 minute. Reduce the heat, add the wine and cook for 5 minutes. Remove from the pan.
4. Heat 1 tablespoon of the oil with the rest of the butter and saute the fresh mushrooms over a fairly high heat for 3 minutes, until they are soft. Add the garlic to the mushrooms. When the mushrooms begin to release their juices, add the herbs and some seasoning. Add the onion juices and simmer until almost all the liquid has evaporated.
5. Drain the artichokes. Push the dough lightly back up the side of the tin if it has slipped, then spread the onions on the pizza. Grate the soft cheese and sprinkle over the onions.
6. Spread the mushrooms over the cheese and lay the artichoke pieces in a pattern among the mushrooms. Sprinkle with the Parmesan. Dribble the remaining olive oil over the pizza and sprinkle on the remaining fresh herbs. Bake in the Oven for 20 minutes and serve.
2. whisk in the sugar and yeast. Leave for 10 minutes until frothy, then stir into the dry ingredients. Mix to a smooth dough with your fingers, kneading if necessary. Press the dough into the cake tin, right up the sides. Cover with a damp cloth and leave for 25 minutes, until risen.
3. Slice the mushrooms thinly. Finely chop the spring onions and garlic. Saute the onions in 1/2 oz (15 g) butter for 1 minute. Reduce the heat, add the wine and cook for 5 minutes. Remove from the pan.
4. Heat 1 tablespoon of the oil with the rest of the butter and saute the fresh mushrooms over a fairly high heat for 3 minutes, until they are soft. Add the garlic to the mushrooms. When the mushrooms begin to release their juices, add the herbs and some seasoning. Add the onion juices and simmer until almost all the liquid has evaporated.
5. Drain the artichokes. Push the dough lightly back up the side of the tin if it has slipped, then spread the onions on the pizza. Grate the soft cheese and sprinkle over the onions.
6. Spread the mushrooms over the cheese and lay the artichoke pieces in a pattern among the mushrooms. Sprinkle with the Parmesan. Dribble the remaining olive oil over the pizza and sprinkle on the remaining fresh herbs. Bake in the Oven for 20 minutes and serve.
serving amount
serves 2 - 4
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