Pizza Bianca with Smoked Mozzarella and Artichoke

Pizza Bianca with Smoked Mozzarella and Artichoke

Ready in 30 minutes • Serves 3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, September 24, 2017.
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Use the back of a spoon to evenly spread out Béchamel sauce.

Ingredients

Caramelised Red Onion

  • 1 red onion, cut in half then into 1cm-thick wedges
  • 4 teaspoons balsamic vinegar
  • 2 teaspoons water
  • 2 teaspoons brown sugar
  • ½ bag broccolini, ends trimmed 2cm then chopped into small pieces

Pizza Bianca

  • 1 pottle veggie Béchamel sauce
  • 2 tablespoons milk
  • 2 wholemeal pizza bases
  • 50g marinated artichokes, thinly sliced
  • 100g smoked mozzarella cheese, roughly torn into 1cm pieces
  • Pinch of chilli flakes (optional)

Green Salad

  • 2 teaspoons vinegar (e.g. red wine, white wine, cider)
  • 2 teaspoons olive oil
  • 1 teaspoon mustard (e.g. Dijon, wholegrain)
  • 1 courgette, peeled into long, thin ribbons
  • ½ bag rocket leaves

Steps

  1. Heat a drizzle of oil in a medium fry-pan on medium heat. Cook onion for 1-2 minutes, until starting to soften. Add vinegar, water and sugar and cook for 2-3 minutes, stirring often, until onion is very soft. Season and place in a heat-proof bowl. Set aside.
  2. Wipe pan clean with paper towels and return to medium-high heat with a drizzle of oil. Cook broccolini for about 1 minute. Turn off heat and set aside. Combine Béchamel sauce and milk in a small bowl and set aside.
  3. Lay two sheets of baking paper on bench and place pizza bases on top. Divide Béchamel mix between bases, spreading out evenly. Season then divide caramelised red onion, broccolini and artichokes between bases evenly. Top with smoked mozzarella. Sprinkle over chill flakes (if using) and season again, if desired.
  4. Carefully lift baking paper with pizzas on top and place onto preheated trays (or stones) then carefully slide baking paper away (use a fish slice to help with this). Cook pizzas for 10-12 minutes, until bases are crisp and golden around the edges.
  5. Mix vinegar, olive oil and mustard in a medium bowl. Add courgette and rocket and lightly toss to coat. When pizzas are cooked, carefully transfer to chopping board and cut in half lengthways and then in half from top to bottom. Cut each piece on an angle into triangles.
  6. To serve, divide slices of pizza Bianca between plates or serve on boards and finish with a drizzle of extravirgin olive oil. Serve green salad on the side.

Nutritional Information

Energy 2371 kj
567 kcal
Protein 25.9g
Carbohydrate 71.3g
Fat 17.9g