Ingredients
- 1 package thin crust prepared pizza shell or prepared focaccia, 450g
- Extra-virgin olive oil, for drizzling
- 3 large cloves garlic, minced
- 100g shredded mozzarella
- 100g shredded provolone
- 25g grated Parmigiano Reggiano or Romano
- 1 (425g) tin artichoke hearts in water, drained and thinly sliced
- 10g chopped parsley
Method
10-minute white pizza
1) Preheat oven to 260C/Gas 10.
1) Put the pizza shell or focaccia onto a pizza pan or baking tray. Drizzle shell with oil and scatter minced garlic over shell to edges. Cover the pie with a layer of all 3 cheeses combined and work all the way to the edge of the shell.
2) Top with artichoke hearts. Cook 6 to 8 mins, until cheeses have melted and begin to bubble. Remove from oven and garnish with parsley. Cut pie with pizza wheel or knife into bite-size squares and serve.
1) Put the pizza shell or focaccia onto a pizza pan or baking tray. Drizzle shell with oil and scatter minced garlic over shell to edges. Cover the pie with a layer of all 3 cheeses combined and work all the way to the edge of the shell.
2) Top with artichoke hearts. Cook 6 to 8 mins, until cheeses have melted and begin to bubble. Remove from oven and garnish with parsley. Cut pie with pizza wheel or knife into bite-size squares and serve.
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