Breads, Pizza & Panini

Artichoke and Red Pepper Pizza

What's better than a perfectly made Italian style pizza? One that you can make yourself!
Cook with:
Filippo Berio Extra Virgin Olive Oil
Serves: 1x30cm pizza or 2x15cm Pizza
Preparation time: 20 minutes + 60 minutes proving time
Cooking time: 30 minutes

Ingredients:

  • 225g strong plain white flour
  • ½ tsp salt
  • ½ tsp fast- action dried yeast
  • 150ml warm water
  • 3 tbsp Filippo Berio Extra Virgin Olive Oil, plus extra for drizzling
  • 2 cloves garlic, crushed
  • 1 tbsp tomato puree
  • 1 tsp dried oregano
  • 400 g can crushed or diced tomatoes
  • Pinch chilli flakes, optional
  • Salt and freshly ground black pepper
  • 125g ball buffalo Mozzarella, drained well and roughly sliced
  • 5 chargrilled Artichokes, halved
  • ½ red pepper, deseeded and sliced
  • Fresh basil leaves
  • Filippo Berio Extra Virgin Olive Oil , for greasing and drizzling

Method:

  1. To make the pizza dough, Place the flour, salt and yeast in a large mixing bowl and make a well in the centre. Using a wooden spoon, stir in the water and Filippo Berio Extra Virgin Olive Oil to form a dough.
  2. Place the dough on a lightly floured surface and knead for 7- 10 minutes until smooth and elastic.
  3. Lightly grease a bowl with some Filippo Berio Extra Virgin Olive Oil , add the dough cover with cling film and leave to rise in a warm place for 1 hour, or until doubled in size.
  4. Meanwhile make the sauce, place the Filippo Berio Extra Virgin Olive Oil and garlic in a saucepan and cook over medium heat for 1-2 minutes, or just until the garlic is soft and fragrant.
  5. Add the tomatoes, tomato paste, sugar, salt, oregano, some freshly cracked pepper and a pinch of chilli flakes. Stir to combine, bring to a simmer, then reduce the heat to low, and let simmer for 15 minutes.
  1. Preheat the oven to 220ºC, 450ºF, gas mark 7. Place a baking sheet in the oven to preheat.
  2. Using your fist punch the dough to knock out the air bubbles. Knead on a lightly floured surface.
  3. Lightly oil a large baking sheet , place the dough in the middle of the sheet, roll out and stretch with you hands to make a rough 30 cm circle. Top with the pizza sauce, mozzarella, peppers and artichokes.
  4. Place the baking sheet ontop of the preheated tay and bake for 12- 15 minutes until the dough is crisp and golden. Serve immediately with some fresh basil leaves and drizzle with Filippo Berio Extra Virgin Olive Oil.