Date posted: 05/02/2018

Artichoke heart and chargrilled vegetable pizza

  • Serves 10
  • Timing: 30 mins
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For the dough
Italian tipo 00 flour 1kg
Sugar 1 tbsp
Extra virgin olive oil 4 tbsp
Warm water 620ml
Salt 1 tsp
Dry yeast sachet 2
For the pizza sauce
Tomato passata 750g
Tomato purée 2 tbsp
Fresh basil sprig
Everyday Favourites oregano 1 tsp
Salt 1 tsp
Fennel seeds 2 tsp
Extra virgin olive oil 2 tbsp
For the toppings
Arla diced mozzarella 85g per pizza
Marinated artichoke hearts 400g
Aubergines 3 large
Sundried tomatoes (drained) 400g
Roasted green peppers 2
Roasted red peppers 2
Red onions sliced 2
Dried oregano a pinch


  1. Knead the dough for 10 mins, cover and leave to rest in a warm place for at least an hour or until doubled in size.
  2. Heat oven on hottest setting.
  3. Slice the aubergine and pat dry. Season on both sides, drizzle with oil and cook on a griddle for 5-6 minutes on each side.
  4. Combine the ingredients for the pizza sauce in a bowl.
  5. Roll out dough (160g per pizza) and place vase on thick bottomed baking tray.
  6. Spread 3 tbsp sauce over, sprinkle with the Arla mozzarella, scatter the toppings.
  7. Sprinkle on the oregano, ground black pepper and drizzle with some more olive oil.
  8. Bake in oven until lightly browned and the cheese is bubbling deliciously (5 - 10 mins depending on oven temperature).
Click here for more information on the Arla mozzarella range.
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