Artichoke and Taleggio Pizza

Organic food is always better which s why it is highly encouraged by nutritionists that families cook their own meal. By doing so, health is monitored and cholesterol levels are at a low rate. This Artichoke and taggeio pizza recip from cicus gardener is perfect for those homes aiming for a healthier lifestyle, especially those who already own a garden! 

for the pizza base
250 g organic plain flour
150 ml lukewarm eater
50 ml extra virgin olive oil
1 tsp dried yeast
1 tsp sea salt
4 tbsp olive oil, for frying

for the topping
1 onion, finely chopped
250 m passata
1 tbsp tomato purée
1 tbsp olive oil
1 tsp dried basil
200 g artichokes
1 lemon, quartered
120 g organic chestnut mushroom, sliced
24 black olives, preferably stone in
200 g taleggio, thinly sliced
80 g vegetarian Parmesan

1. First make the dough. Place the dried yeast in the lukewarm water and stir. Leave for 5 minutes. Put the flour in a mixing bowl and add the salt. Pour in the olive oil and the yeast mixture. Mix into a ball of dough and knead for 10 minutes until it has become smooth and pliable. Lightly rub with olive oil and put in a bowl. Leave to prove for an hour, with a clean tea cloth or some cling film over the bowl.

2. Heat the 1 tbsp of olive oil over a medium heat and add the finely chopped onion. Cook, stirring, for 5 minutes until the onion is soft and translucent. Add the passata, tomato purée and dried basil. Stir and reduce the heat to low. Allow the sauce to simmer gently for five minutes, stirring occasionally, and then set aside to cool.

3. Pre heat the oven to 230 °C (450°F, gas mark 8).

4. Next prepare the artichoke. Cut off the base and trim away the outer leaves with a sharp knife. Slice straight across the top of artichoke approximately two inches down. Discard this part of the artichoke – it is the lower end we are interested in. Using the sharp knife, cut away any remaining tough outer leaves until you are left with the artichoke heart. Working quickly, use the knife or a spoon to completely scrape away the prickly inside of the artichoke heart (this is known as the choke). Slice the artichoke heart into quarters and then halve each quarter. Rub the eight pieces of artichoke all over with the lemon quarters to prevent browning.

5. Heat a ridged griddle pan over a high heat. Brush the artichoke slices on both sides with olive oil. When the pan is hot, place the artichoke slices carefully across the ridges. Cook for 2-3 minutes per side until nicely charred. Remove from the pan and set to one side.

6. Punch down the pizza dough and divide into four equal portions. Roll each piece out into a thin circle. Pour the 4 tbsp olive oil into a frying pan large enough to accommodate a single pizza base. Place the pan over a medium heat and when hot add the first pizza base. Cook for 2-3 minutes until the base is hard and slightly coloured then turn over and cook the other side similarly. Place on a baking tray and repeat this process for the remaining three pizza bases.

7. To assemble the pizzas, thinly spread the tomato and basil sauce across each pizza base. Sprinkle the mushrooms evenly across the pizza, followed by the artichokes and the olives. Cover the pizza with the taleggio followed by the Parmesan and, finally, the dried oregano. Place in the pre-heated oven for 5-10 minutes until the crust is golden brown and the cheese is bubbling. Serve immediately

Posted by Diane Araga, on October 29, 2013 at 4:00 PM