- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 390g can artichoke hearts in water, drained and sliced
- 4 rosemary sprigs, leaves only, chopped
Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- ½ x 250g tub ricotta
Ricotta is an Italian cheese made from whey and traditionally a by-product of…
- 2 garlic cloves, crushed
- 300g bread mix
- 75g green olives, sliced
- 125g ball mozzarella, diced
- mixed leaves, to serve
Heat oven to 220C/200C fan/gas 7. Heat the oil in a frying pan and cook the artichokes and rosemary for a few mins until the artichokes are a little golden. Stir together the ricotta and garlic, and season.
Empty the bread mix into a bowl and make up following pack instructions. Divide into 4 balls and roll each one out to a 20cm circle. Spread one side of each with the ricotta, scatter with the olives, the artichokes and rosemary, then top with the mozzarella. Brush the edges of the dough with water and fold the uncovered half over the filling. Press the edges together to seal. Place on a baking sheet and bake for 12-15 mins until puffed and golden, then serve with mixed leaves.