Preparation time is 15minutes
Cook time is 20minutes
Total time is 35minutes
Serve is for 8 people
Difficulty level: 3 out of 4
10 Ingredients
Number of servings
8
- 7grams sachet dried yeast
- 2 cup pizza flour
- 1/2 cup parsley leaves, torn
- 840grams whole artichoke hearts in brine (3 jars)
- 1 cup parmesan, finely grated
- 60grams baby rocket leaves
- 1 1/2 cup mozzarella, grated
- 1/4 cup olive oil
- 1teaspoons caster sugar
- 1teaspoons sea salt flakes
Nutrition per serving
1390kJ / 331Cal
1390 Kilojoules or 331 Calories
16% of daily energy intake*
Protein
16.1grams
Fat
18.8grams
Carbs
32.9grams
Sugars
3.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Preheat oven to 240°C. Line 2 large baking trays with baking paper. Combine yeast, sugar, salt, 1 tbs oil and 3/4 cup warm water in a jug. Whisk well. Stand in a warm place for 10 minutes or until frothy.
Step 2 of 4
Place flour in a large bowl. Stir in yeast mixture until a soft dough forms. Turn out onto a floured surface and knead for 5 minutes or until smooth. Transfer to an oiled bowl, cover with a tea towel and stand in a warm place for 30 minutes or until doubled in size.
Step 3 of 4
Drain 1 jar artichokes and process in a food processor until finely chopped. Add parmesan, 1/3 cup parsley and remaining oil. Process to a thick sauce. Drain remaining artichokes and halve lengthways.
Step 4 of 4
Roll out each portion of dough onto a floured surface to a 28cm oval. Transfer to trays. Spread with artichoke sauce. Top with mozzarella and remaining artichokes. Bake for 15-20 minutes or until golden and crisp. Top with rocket and remaining parsley and serve immediately.
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