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Pizza ai Carciofini with artichoke and cheese
Artichoke Italian pizza with mozzarella and Parmesan

Pizza ai Carciofini

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
While in the previous recipe the olive was the companion, here the artichoke (Carciofini) meets the salty, umami-rich taste of Parmesan cheese. This pizza is a play on textures: the soft, fibrous artichoke and the crispy baked dough, all embraced by the two types of cheese.
🕒 Prep Time 15 mins
🍳 Cook Time 15 mins
⌛ Total Time 30 mins
🍽️ Servings 2 servings
🔥 Calories 760 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Grater (for Parmesan)
  • Baking tray
  • Pizza cutter

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk

Instructions

1 ✓

Roll out the dough on a floured surface.

Tip: Use strudel flour or cornmeal for rolling, so the bottom gets extra crispy.
2 ✓

Spread with the tomato sauce, season with salt and pepper.

Tip: Seasoning works best on the sauce, where the flavours dissolve.
3 ✓

Place the quartered artichokes on top.

Tip: Blot the artichokes with kitchen paper to avoid taking excess moisture onto the pizza.
4 ✓

Sprinkle with the grated Parmesan, then cover with the mozzarella slices.

Tip: The mozzarella acts as a 'shield' protecting the Parmesan from direct heat, so it melts without becoming bitter.
5 ✓

Drizzle with olive oil and bake at 220°C for 12-15 minutes.

Tip: The oil helps conduct heat and flavours the vegetables.
6 ✓

Before serving, sprinkle with the fresh basil.

Tip: Fresh herbs are the 'crown' on the dish: they complete it in colour and scent.

Recipe FAQ

What is the difference between fresh and tinned artichoke?
Preparing fresh artichoke is labour-intensive, but the taste is unparalleled. Tinned is convenient but slightly more tart due to the preserving liquid.
Doesn't the Parmesan burn?
Yes, it can burn easily. That's why it's worth sprinkling it under the mozzarella or amongst the toppings, not on the very top, or only adding it at the end of baking.

Ingredients

  • 300 g Pizza dough
  • 150 ml Tomato sauce
  • 200 g Mozzarella cheese
  • 150 g Artichoke hearts (tinned)
  • 50 g Parmesan cheese (or Grana Padano)
  • 2 tbsp Olive oil
  • 10 leaves Fresh basil
  • 1 pinch Salt
  • 1 pinch Pepper