Artichoke and red pepper pizza

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Artichokes give a pizza something slightly briny and more Mediterranean than the usual topping combinations. Here they are paired with onion and red pepper, which makes the whole pizza taste bright, savoury and surprisingly light.

Serves: 4 people

Preparation time: 8 min

Ingredients

• Pizza dough – 2 round bases or 500 g dough
• Olive oil – 1 tbsp
• Onion, thinly sliced – 1
• Garlic, minced – 2 cloves
• Red bell pepper, in strips – 1
• Artichoke hearts, quartered – 200 g
• Pizza or marinara sauce – 200 g
• Tomatoes, sliced – 2 optional
• Vegan mozzarella-style cheese or extra artichokes – 120 g optional
• Fresh basil – 1 handful
• Black pepper – to taste

Method

1. Heat the oven to a very high temperature. If you are using homemade dough, stretch it into 2 rounds and place them on floured baking paper or a peel.
2. Heat the olive oil in a pan and soften the onion and garlic over medium heat until they start to colour. Add the red pepper and cook until just tender, then stir in the artichokes and remove from the heat.
3. Spread the pizza sauce over the base. If you like, add a few slices of tomato for extra freshness, then scatter on the vegan cheese or keep the pizza lighter and more vegetable-led.
4. Spoon the warm vegetable mixture over the top, spreading it out so you do not pile all the moisture into the centre.
5. Bake until the crust is crisp and browned. If you are using vegan cheese, give it those extra few moments to melt and settle.
6. Finish with basil and black pepper. Let the pizza stand for a minute or two before slicing so the topping stays in place.