Artichoke and Mushroom Pizza with Fresh Mozzarella

Artichoke and Mushroom Pizza with Fresh Mozzarella

Ready in 25 minutes • Serves 2
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, August 21, 2016.
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A quick an easy pizza for your end of week!

Ingredients

ARTICHOKE AND MUSHROOM PIZZA

  • 1 carton chopped tomatoes
  • 1 clove garlic, minced
  • 1/4 teaspoon sugar
  • 1 wholemeal pizza base
  • 70g artichoke hearts
  • 1/2 punnet white button mushrooms, thinly sliced
  • 1 courgette, sliced 0.5cm rounds
  • 1 mozzarella ball

SALSA

  • 1/2 Lebanese cucumber
  • 1 tomato
  • 1 spring onion
  • 1/2 teaspoon balsamic vinegar

TO SERVE

  • 2 tablespoons roughly torn basil leaves

Steps

  1. oven to 220°C. Preheat an oven tray or alternatively use a pizza stone (if you have one).
  2. Drain all excess liquid from tomatoes and place in a bowl with garlic, sugar and a drizzle of olive oil. Break up any larger tomato pieces with a fork, season well with salt and pepper and stir well.
  3. Place a sheet of baking paper on bench and place pizza base on top.
  4. Spread tomato mixture evenly over base. Slice artichoke hearts in half and evenly sprinkle over base with button mushrooms and courgette. Season with salt and pepper.
  5. Lift baking paper with the pizza onto preheated tray/stone and cook for 10–15 minutes, until base is crispy. Slice mozzarella into 0.5cm rounds, place over pizza and warm for 1 minute.
  6. While pizza cooks prepare salsa. Dice cucumber 0.5cm; dice tomato 0.5cm; finely chop spring onion. Combine in a small bowl with balsamic vinegar and a drizzle of olive oil. Season to taste with salt and pepper and mix well.
  7. Cut pizza into 6–8 pieces and divide between each plate. Spoon over salsa and garnish with basil leaves.

Nutritional Information

Energy 2144 kj
512 kcal
Protein 28.3g
Carbohydrate 62.0g
Fat 14.2g