This artichoke white pizza is also delicious made on a Focaccia pizza base. Try a drizzle of chili oil just before serving if heat is your thing.
1 12-inch Crispy pizza crust
2 tablespoons extra virgin olive oil
2 tablespoons capers, roughly chopped
1 clove garlic, crushed
10 ounces Jerusalem artichokes, par boiled for 5 minutes then sliced length-wise about 1/4-inch thick
3-1/2 ounces Mozzarella, sliced
Freshly ground black pepper
1 or 2 bunches cherry tomatoes on the vine
Prepare the pizza base so it is ready to be topped. Preheat the oven to 475 degrees.
Combine the olive oil, capers and garlic in a small bowl. Brush the oil mixture all over the base, using a pastry brush. Place the artichoke slices evenly over the base, leaving a 1/2 - 3/4 inch border uncovered around the edge. Scatter over the Mozzarella and a good grind of black pepper. Place the cherry tomatoes on top.
Cook in the middle of the preheated oven for 10 to 12 minutes or until crisp and golden. Serve immediately.
Recipe makes 1 12-inch pizza.
Serving size: 1 slice (1/12th of pizza)
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