Roasted artichoke & buffalo mozzarella pizza
Making your own dough for this gourmet pizza is really worth the effort
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 1 hr 50 mins
Cook 10 mins
- To make the dough, put the yeast in a small cup with the sugar and stir in 3 tbsp warm water. Put the flour and 2 tsp salt in a bowl with the yeast mixture, add 200ml warm water and 4 tbsp oil. Stir to a soft dough. It should be soft and supple but not sticky. Knead by hand for 6-7 minutes until it looks smooth and springs back when pressed. Put in a clean bowl, cover and rest until doubled in size - about 45 minutes.
- Meanwhile, to make the sauce, put 2 tbsp extra-virgin olive oil in a saucepan over a medium heat. Add the onion and garlic and cook for 1 minute until lightly golden. Add the tomato purée, tinned tomatoes and bay leaves and cook, covered, over a very low heat for 30 minutes until really thick, stirring occasionally. Season and add the sugar if you think it needs it. Stir in the basil.
- Heat a frying pan with a little oil and fry the spinach in batches for a few seconds until just wilted. Season.
- Heat the oven to as high as it will go. Roll the dough out as thin as you can into 4 circles. Put on 4 oiled baking sheets (bake in batches if you don't have enough oven shelves). Spread each base with 3 tbsp of the sauce and scatter with mozzarella. Spread the spinach over and top with the artichokes. Bake for 10-12 minutes or until lightly golden around the edges and cooked in the centre.
Recipe from olive magazine, April 2005.
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http://www.bbcgoodfood.com/recipes/3618/
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Ingredients
- 150g baby spinach
- olive oil
- 250g buffalo mozzarella
- 100g marinated artichokes in oil, drained really well
DOUGH
SAUCE
- extra-virgin olive oil
- 1 small onion , finely chopped
- 1 clove garlic , crushed
- 1 tsp tomato purée
- 400g tin chopped tomatoes , plum
- 3 bay leaves
- 2 tsp sugar (optional)
- handful basil leaves
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5
ratings
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 1 hr 50 mins
Cook 10 mins
Ingredients
- 150g baby spinach
- olive oil
- 250g buffalo mozzarella
- 100g marinated artichokes in oil, drained really well
DOUGH
SAUCE
- extra-virgin olive oil
- 1 small onion , finely chopped
- 1 clove garlic , crushed
- 1 tsp tomato purée
- 400g tin chopped tomatoes , plum
- 3 bay leaves
- 2 tsp sugar (optional)
- handful basil leaves
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20 June 2009
Cheryl commented on this recipe
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