Artichokes pizza recipe for gourmet pizza days. This recipe for artichoke pizza is easy and delicious. And cooked in a cast-iron skillet.
This fresh artichokes pizza recipe is made with a sourdough (lievito madre) pizza crust: fairly more digestible and tastier.
The artichoke pizza sauce is made by steaming and blending the artichokes with just a few ingredients that will exalt their flavor: lemon juice, salt, and olive oil.
I find that cooking pizza in a cast-iron skillet is a good way to get a crusty base and cook it evenly.
For a gourmet touch, sprinkle fresh mint on top of your artichoke pizza!
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artichokes pizza recipe
- 0.85 oz dried sourdough 24 gr
- 7,8 oz 00 flour 220 gr
- 7,8 oz Manitoba flour or very strong canadian wholemeal flour 220 gr
- 4 tablespoons extra-virgin olive oil I used infused thyme oil to add a gourmet touch 🙂
- 1 teaspoon salt
- 1 teaspoon sugar
- water as needed
- a cast iron skillet
- 2 artichokes cleaned and cut into chunks
- 2-3 drops lemon juice
- 1 tablespoon extra-virgin olive oil
- 1 fior di latte mozzarella
- a few sprigs of mint leaves
Mix all the dough ingredients (wood spoon, then your hands or mixer with dough hook). Add water gradually, a teaspoon at the time, until the dough comes together. Wait until a ball forms around the hook (or your hands). Work the dough a few minutes more with your hands, then form a ball.
Sprinkle some flour on the bottom of a bowl and place the ball in it. Cover it with a damp kitchen cloth and place the bowl in the hotter spot of your home (I put it next to the radiator or inside the oven - light on).
Let rise 4-5 hours.
If you are making the dough ahead of time, you may refrigerate the bowl, covered with plastic, for a few days.
Steam the artichokes chunks (stems included) sprinkled with a pinch of salt. 5-8 minutes should be enough to get them fork tender.
Place them in a bowl and blend them together with 2-3 drops of lemon juice, another pinch of salt and the olive oil. You’ll probably have some filaments, so you may pass the cream through a fine sieve.
If you are making the cream ahead of time, you may refrigerate it for a couple of days.
Preheat oven to 390°F (200°C).
Dice the mozzarella and let it rest in a drainer, for it to loose excess liquids.
Divide the dough in 4 and roll it out (a circular shape that fits the skillet).
Heat the skillet in the oven for about 5 minutes.
Place the rolled out pizza crust on it and bake 10-15 minutes, until corners get golden.
Remove the skillet and spread the artichokes cream all over the crust. Add the diced mozzarella.
Bake again, 5-7 minutes, until the mozzarella melts and gets a golden crust.
Sprinkle the skillet pizza with mint leaves and serve hot.
You can make margherita pizza by adding the tomato sauce immediately, and the mozzarella on the last 5 minutes of baking.
Enjoy your artichokes pizza!