Taleggio, artichoke and sun-dried tomato pizza with Italian salad Recipe

Taleggio, artichoke and sun-dried tomato pizza with Italian salad Recipe

  • 200g/7oz plain flour
  • 2 tbsp olive oil
  • 1 tsp salt
  • 150ml/5fl oz water
  • 1tbsp tomato purée
  • 1tbsp tomato ketchup
  • 2 tbsp olive oil
  • 100g/3½oz Taleggio cheese, grated
  • 50g/1¾oz cooked artichoke hearts
  • 50g/1¾oz sun-dried tomatoes
  • 1tsp chives, chopped
  • salt and freshly ground black pepper, to taste
  1. To make the pizza dough, place the flour, olive oil and salt into a large mixing bowl.
  2. Add the water gradually, while mixing together. Make sure not to add too much water. Stop when the dough has bound together.
  3. Transfer to a floured surface and knead for one minute.
  4. Place a crepe pan over a high heat.
  5. Roll the dough into a thin round to fit the pan. Place in the crepe pan and cook in the crepe pan for one minute on each side.
  6. For the topping, spread the tomato purée and ketchup over the base. Scatter over the Taleggio, artichokes and tomatoes.
  7. Drizzle with the olive oil, season with salt and freshly ground black pepper, to taste, and bake for five minutes.
  8. Serve sprinkled with the chives and cut into quarters.
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