Artichokes & Asparagus pizza
Here is another version of homemade pizza with some authentic Italian vegetables but not so common ingredients found in an Indian pizza. Nevertheless I like trying different versions and this one is the one I loved the most, particularly due to the artichokes.
Artichokes have a smooth buttery taste. Get a whole artichoke cut off stem and small lower leaves; cut off very top; put in pan with water halfway up. Bring to boil, turn down to simmer, cook for 30-40 min. Eat by pulling leaves off and skimming inside bottom flesh off each leaf with your teeth. I prefer canned ones as it reduces my effort and the slightly mushy texture is perfect for a pizza. They have a distinct flavour that can't be described well. Buy a small canned jar and taste for yourself before using as a pizza topping. You will absolutely love it or totally hate it! If you don't like the taste of artichokes, use any other vegetable of your choice.
What you'll need :
400 gm plain flour
1/2 tsp dried yeast
2 tbsp oil
Semolina for dusting
1/2 tsp salt
2/3 cup warm water
1/2 tsp sugar
4-5 canned artichoke pieces
7-8 asparagus heads
4-5 mushrooms sliced thinly
1 cup pizza cheese
1/4 cup pizza sauce
How to :
1. Add the yeast and sugar to the warm water. Set aside for 5 minutes or until foamy. Mix the flour, salt and the warm water in a big bowl. Roll it gently with your hands to bring the dough together in a bowl.
Turn the dough onto a lightly floured surface and knead for until it is smooth and elastic. Add a drop of oil if needed. Place in the prepared bowl and turn to coat in oil. Cover with plastic wrap and set aside in a warm place to rise for 30 minutes or until dough doubles in size.
2. Heat the oven to 220C at uniform heat setting (Base and top of the oven should be at same temperature). Dust the baking tray with semolina and the work surface with flour. Cut the dough into 2 pieces. Knead each piece on the floured surface, using enough flour to stop the dough being sticky. Using your hands flatten the pizza dough into a round shape.
3. Place on the pizza tray. Make holes on the pizza base and allow to proof covered with a wet cloth for 10 more minutes.
4. Uniformly brush the pizza base with olive oil and then spread the pizza sauce evenly. Brushing the pizza top with oil will prevent the sauce from seeping into the wet dough.
5. Spread the pizza cheese uniformly over the tomato sauce.
6. Top it with canned artichokes, asparagus heads, mushrooms (or vegetables of your choice). Do not add salt to season vegetables as it might release water thus making the pizza soggy. If you do not like using raw mushrooms, sauté it until the water dries of completely and then spread over the pizza.
Bake at 220 degrees for about 15 min (for a large pizza) until the crust is crisp.
