BreadBreadsPepperPizza & Panini

Artichoke and Red Pepper Pizza

Here's a delicious pizza recipe for all the family. And, what's better than a perfectly made Italian-style pizza? One that you can make yourself!

Prep Time: 20 mins + 60 mins proving time
Cooking Time: 30 mins
1 people

Used in this recipe

Ingredients

225g strong plain white flour
½ tsp salt
½ tsp fast- action dried yeast
150ml warm water
3 tbsp Filippo Berio Extra Virgin Olive Oil, plus extra for drizzling
2 cloves garlic, crushed
1 tbsp tomato puree
1 tsp dried oregano
400 g can crushed or diced tomatoes
Pinch chilli flakes, optional
Salt and freshly ground black pepper
125g ball buffalo Mozzarella, drained well and roughly sliced
5 chargrilled Artichokes, halved
½ red pepper, deseeded and sliced
Fresh basil leaves
Filippo Berio Extra Virgin Olive Oil , for greasing and drizzling

Method

To make the pizza dough, Place the flour, salt and yeast in a large mixing bowl and make a well in the centre. Using a wooden spoon, stir in the water and Filippo Berio Extra Virgin Olive Oil to form a dough.
Place the dough on a lightly floured surface and knead for 7- 10 minutes until smooth and elastic.
Lightly grease a bowl with some Filippo Berio Extra Virgin Olive Oil , add the dough cover with cling film and leave to rise in a warm place for 1 hour, or until doubled in size.
Meanwhile make the sauce, place the Filippo Berio Extra Virgin Olive Oil and garlic in a saucepan and cook over medium heat for 1-2 minutes, or just until the garlic is soft and fragrant.
Add the tomatoes, tomato paste, sugar, salt, oregano, some freshly cracked pepper and a pinch of chilli flakes. Stir to combine, bring to a simmer, then reduce the heat to low, and let simmer for 15 minutes.
Preheat the oven to 220ºC, 450ºF, gas mark 7. Place a baking sheet in the oven to preheat.
Using your fist punch the dough to knock out the air bubbles. Knead on a lightly floured surface.
Lightly oil a large baking sheet , place the dough in the middle of the sheet, roll out and stretch with you hands to make a rough 30 cm circle. Top with the pizza sauce, mozzarella, peppers and artichokes.
Place the baking sheet ontop of the preheated tay and bake for 12- 15 minutes until the dough is crisp and golden. Serve immediately with some fresh basil leaves and drizzle with Filippo Berio Extra Virgin Olive Oil.

Extra Virgin Olive Oil

From £6.99

Filippo Berio Extra Virgin Olive Oil has a distinctive, rich and fruity flavour that beautifully complements fresh ingredients. Perfect for sauces, marinades, drizzling and dipping, it’s a versatile addition to everyday cooking.