Veggies are hard to fill into dishes as it tends to often be the cause of a bland taste or a bitter one at times. In some cases it could be a little sour but with proper cooking, combinations of ingredients and with the right recipe, we could come up with a unique pie. Introducing the Artichok pear and pine nut pizza from Kitchen Frau.
1 pizza crust – homemade, ready-made, or frozen, regular or gluten-free*(see below)
2 tablespoons (30ml) tomato paste
1 tablespoon water
½ teaspoon dried oregano
½ teaspoon garlic powder
½ to 1 ripe pear, depending on size
1 can (14oz/398ml) artichoke hearts, drained
¼ cup (60ml) pine nuts
freshly ground pepper
200-250 grams (¼lb) mozzarella cheese
- Prebake pizza crust if instructions require. If you have made your own crust, pat it into a pizza pan and let rise according to the recipe.
- In a small bowl mix the tomato paste, water, oregano, and garlic powder. Spread this in a thin layer over the pizza crust dough. It will barely cover.
- In the preheating oven, toast the pine nuts in a single layer in a pan, for 5 to 8 minutes or until just lightly toasted. Watch carefully as they burn quickly.
- Cut the pear in half, cut out the core, but do not peel it. Cut thin wedges and lay them haphazardly all over the crust. Use as many as you think you’d like, leaving just a few spaces.
- Remove any tough or stringy outer leaves from the artichoke hearts. I find there are always a few, and the best way to find them is to pull off any thicker looking outer leaves and tasting them. Cut the artichoke hearts into quarters and tuck them amongst the pear slices. Scatter the pine nuts over top, and give it all a sprinkling of freshly ground pepper.