Artichoke and Red Pepper Pizza

What's better than a perfectly made Italian style pizza? One that you can make yourself!

Categories: Breads, Pizza & Panini

Serves: 1x30cm pizza or 2x15cm Pizza Preparation time: 20 minutes + 60 minutes proving time Cooking time: 30 minutes

Print

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.
  6. Preheat the oven to 220ºC, 450ºF, gas mark 7. Place a baking sheet in the oven to preheat.
  7. Using your fist punch the dough to knock out the air bubbles. Knead on a lightly floured surface.
  8. 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.
  9. 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.

Cook with:

Olio della Villa limited edition Extra Virgin Olive Oil

This golden green Extra Virgin Olive Oil has an intensely fruity flavour. The aroma is of ripe olives with hints of almond and artichoke. The olives used to make this limited edition Olive Oil were grown and pressed at Filippo Berio’s own olive grove and farmhouse in Tuscany. Named after the company founder as well as being a working olive grove, Villa Filippo Berio also provides the ideal natural environment for studying olive growing methods and techniques.  

Shop Now