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Pizza ai Carciofi e Olive with artichoke and olives
Italian pizza with artichoke and black olives

Pizza ai Carciofi e Olive

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
The essence of Mediterranean flavours on a single pizza. The slightly metallic, nutty taste of the artichoke and the salty character of the olive make a perfect pair. This pizza is the simpler, cleaner sibling of 'Capricciosa', where vegetables dominate instead of meat.
🕒 Prep Time 15 mins
🍳 Cook Time 15 mins
⌛ Total Time 30 mins
🍽️ Servings 2 servings
🔥 Calories 710 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Pizza cutter
  • Sieve (for draining tins)
  • Baking sheet

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk

Instructions

1 ✓

Preheat the oven to 220°C. Roll out the dough into a circle.

Tip: If the dough shrinks back, let it rest for a few minutes. This indicates the gluten is still too tight.
2 ✓

Spread the dough with the tomato sauce, leaving 1-2 cm free at the edge.

Tip: The free edge will puff up nicely and brown (crust).
3 ✓

Cut the artichokes into wedges and slice the olives. Distribute over the pizza.

Tip: Even distribution is important so every slice gets every flavour.
4 ✓

Place the mozzarella slices between and on top of the vegetables.

Tip: The mozzarella protects the vegetables underneath from drying out whilst melting over them.
5 ✓

Bake for 12-15 minutes until the cheese bubbles and has golden brown spots.

Tip: Cheese browning indicates flavour deepening (caramelisation and roasting).
6 ✓

After baking, sprinkle with the torn basil.

Tip: Never cut basil with a knife, as it browns along the cut upon contact with metal (oxidation). Tear by hand!

Recipe FAQ

Can I use artichokes in oil?
Yes, indeed! Artichokes in an oily marinade are usually tastier. Just drain them well before use.
Why is the pizza salty?
Olives and tinned artichokes can be salty. Taste them before baking and reduce the amount of salt sprinkled on the dough.

Ingredients

  • 300 g Pizza dough
  • 150 ml Tomato sauce
  • 150 g Mozzarella cheese (sliced)
  • 150 g Artichoke hearts (tinned, drained)
  • 50 g Black olives (pitted)
  • 10 leaves Fresh basil
  • 2 tbsp Olive oil
  • 1 pinch Salt
  • 1 pinch Ground black pepper