Trust me, in this combination, you will fall in love with artichoke. And if you want to keep it really easy, use that tomato sauce you've got stored in your freezer, and buy puff pastry or your favourite store-bought crusts rather than making your own. It's easy and perfect for Friday night, so pull out a good bottle of red and enjoy!
And it's so easy to eat vegetarian and gluten-free, this one is both.
- Cook Time
- Prep Time
- Serves 6Servings
1 pizza dough, see recipe here
Extra-virgin olive oil, to brush on dough
- 1/4 cup mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, grated
- 3 cups marinated artichokes, chopped
Fresh basil leaves, torn
1 package baby arugula
Juice of 1/2 lemon
1/2 cup extra-virgin olive oil
4 tablespoons extra-virgin olive oil
1 can (28 fluid ounces) San Marzano whole tomatoes
Coarse salt, to taste
You can prepare pizza dough ahead of time and store in freezer, just remove the night before and thaw in fridge overnight.
For tomato sauce, heat olive oil in medium pot over medium to high heat; add tomatoes and reduce 10 minutes. Salt to season and set aside. (you may not use all of the sauce; freeze the leftovers for future use.
If you have 2 small stainless steel or cast iron skillets, great; otherwise you if you don't have feel free to use a parchment-lined baking sheet.
Preheat oven to 400°F. Grease 2 cast iron skillets. Place dough on lightly floured surface and cut in half. Flatten and stretch dough to fit skillets. Brush with olive oil; top with tomato sauce, cheeses, artichokes and basil and bake for 8-10 minutes, crust is crisp and top is golden.
Toss arugula with lemon and olive oil and place on top of pizza for a delicious and beautiful presentation. Serve immediately.