Artichoke and Asparagus Pizzas

Today our healthy recipes is Artichoke and Asparagus Pizzas. Read more to find out the ingredients needed, preparation time, cooking time and how to cook.

Serves 4
Preparation time 20 minutes, plus proving
Cooking time 45 minutes

Ingredients:

400 g (13 oz) wholemeal flour
1 x 5 g (¼ oz) sachet fast-action dried yeast
2 teaspoons sugar, plus a pinch
1½ teaspoons salt
2 tablespoons olive oil
225 ml (7½ fl oz) hand-hot water
2 garlic cloves, finely chopped
300 g (10 oz) basil and onion passata
1½ teaspoons dried oregano
400 g (13 oz) can artichokes in water, drained and thickly sliced
200 g (7 oz) asparagus tips
250 g (8 oz) ricotta cheese
100 g (3½ oz) finely grated reduced-fat extra mature Cheddar cheese
(optional)
handful of rocket leaves
chilli oil, for drizzling (optional)
salt and pepper

 

Artichoke and Asparagus Pizzas

Put the flour, yeast, 2 teaspoons sugar and the salt in a bowl. Pour in 1
tablespoon of the oil and measurement water and mix to a dough. Turn the
dough out onto a lightly floured surface and knead for 4–5 minutes until smooth
and elastic. Place in a lightly oiled bowl, cover with oiled clingfilm and leave in
a warm place to rise for 1½ hours or until doubled in size.

Meanwhile, heat the remaining oil in a saucepan over a low heat, add the garlic
and cook for 1 minute. Stir in the passata, ½ teaspoon of the oregano and a pinch
of sugar and season with salt and pepper to taste. Simmer for 30 minutes or until
thick. Heat a griddle pan, add the artichokes and cook for 3–4 minutes, turning once, or until slightly charred. Repeat with the asparagus.

Divide the dough into 4 and roll out on a floured surface until about 20 cm (8
inches) in diameter. Place the bases on lightly greased baking sheets, cover and
leave to rise for a further 30–45 minutes. Thinly spread the sauce over the bases
and arrange the griddled vegetables on top. Add teaspoons of ricotta and the
Cheddar, if using. Scatter over the remaining oregano.

Place in a preheated oven, 200°C (400°F), Gas Mark 6, for 12–15 minutes or
until bubbling and the bases are crisp. Serve topped with the rocket and drizzled
with a little chilli oil, if liked.

For quick pitta pizzas, spread a little basil and garlic passata over 4 wholemeal
pitta breads. Top with 200 g (7 oz) char-grilled vegetables and the ricotta,
Cheddar and oregano, as above. Place under a preheated grill for 4–5 minutes or
until golden and bubbling.

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