Appetiser Recipe: Artichoke Pizza Recipe
An easy and delicious pizza with a difference, this vegetarian treat is complemented by a glass or two of Margaret River Sauvignon Blanc, with its delightful fresh ripe fruity aromas and flavours, and zesty crisp dry finish. We also suggest any of our other superb Sauvignon Blanc wines.
2 cups plain flour
1 teaspoon sea salt
2 tablespoons olive oil
1 cup warm water
1 desiree potato
1 red onion
1 jar of Artichoke Hearts
Sea salt and black pepper
Preheat oven to 200ºC. Brush an oven tray with olive oil.
Sift 2 cups plain flour and 1 teaspoon sea salt into a mixing bowl. Make a well in the centre, add 2 tablespoons olive oil and 1 cup warm water, stir with a knife to form a stiff dough (add water, if needed). Turn out dough onto a floured surface, knead until it forms a ball, then stand for 10 minutes. Roll out to a 25cm round and put on prepared tray.
Very thinly slice 1 desiree potato and put over pizza base. Top with 1 red onion cut into paper-thin slices. Drain a jar of Artichoke Hearts, scatter over onion, sprinkle with sliced garlic and thyme leaves, and season with sea salt and black pepper.
Bake for 25-30 minutes or till crisp and golden.
Our Favourite Wine Match:
See below for more wine matches.