artichoke and taleggio pizza fritta

Artichokes are fiddly but rewarding to cook with but if you can’t face the prospect of preparing them it is possible to buy them ready prepared in delicatessens and some supermarkets. Frying the pizza base in olive makes it firm and crispy, and I can guarantee that once you’ve tried your pizza base this way you’ll never want to go back.

For the pizza base:
250 g organic plain flour
150 ml lukewarm water
50 ml extra virgin olive oil
1 tsp dried yeast
1 tsp sea salt
4 tbsp olive oil, for frying

for the topping:
1 onion, finely chopped
250 m passata
1 tbsp tomato purée
1 tbsp olive oil
1 tsp dried basil
200 g artichokes
1 lemon, quartered
120 g organic chestnut mushrooms, sliced
24 black olives, preferably stone in
200 g taleggio, thinly sliced
80 g vegetarian Parmesan

View the full recipe at The Circus Gardener’s Kitchen →