Artichoke Mushroom Homemade Pizza
Ready for the easiest, most delicious homemade pizza? This artichoke and mushroom pizza has a fluffy from-scratch crust topped with marinated mushrooms, artichokes, San Marzano tomato sauce and fresh basil. Allow about an hour from start to finish, including the dough rise.
Ingredients
- For the homemade pizza base:
- 450 g wheat flour for pizza
- 350 ml warm water
- 1 packet dry yeast
- 1 Tbsp brown sugar
- ⅔ tsp salt
- 2 Tbsp cornmeal
- 2-3 Tbsp olive oil
- For the toppings:
- mushrooms a few, from a jar, marinated or in olive oil
- fresh basil a few leaves
- 4-5 peeled San Marzano tomatoes from a can crushed with a fork until they reach a sauce consistency
- artichokes a few, from a can or a jar
- 4-5 cherry tomatoes cut in 4
- gorgonzola or raclette cheese to taste; can be replaced with vegan cheese
Instructions
- Add the yeast and sugar to the warm water and mix using the handle of a wooden spoon. Leave for a few minutes until bubbles begin to form on the surface.
- Add the flour to a food processor (use the dough-kneading accessory). Pour in the yeast and water mixture and add the salt.
- Knead in the food processor for 10 minutes.
- Move the bowl to a warm place and cover with a kitchen towel. Leave the dough to rise for 30-40 minutes.
- Meanwhile, prepare the topping ingredients.
- Line an oven tray with baking paper. Add the olive oil and spread it well over the tray.
- Pour the risen dough onto the tray. Grease your fingers with a little oil and spread the dough evenly across the tray.
- Sprinkle the edges of the pizza with cornmeal.
- Add the sauce and the toppings.
- Bake the pizza in the preheated oven at a minimum of 250C for 10-15 minutes, depending on the chosen temperature (I baked it at 280C, but most gas ovens have a limit of 250C).
- Check the dough before taking the pizza out of the oven to make sure it's cooked through.
- Serve the pizza with some fresh basil on top.
Notes
Store leftover slices in an airtight container in the fridge for up to 2 days and reheat in a hot oven or skillet to keep the crust crisp. For a fully vegan pizza, swap the gorgonzola or raclette for your favorite vegan cheese.