Meals and Courses

Artichoke, Olive and Taleggio Mini Pizzas

cook 30 mins
  • 150 g (5 oz) packet pizza base mix
  • plain flour, for dusting
  • 4 tablespoons sun-dried tomato paste
  • 280 g (9 oz) jar artichoke antipasti, well drained
  • 4 tablespoons pitted kalamata olives
  • 100 g (3 1/2 oz) taleggio cheese, sliced
  • rocket leaves dressed with olive oil and lemon juice, to serve (optional)
  • Make up the pizza base mix according to the packet instructions and divide into 4 pieces. Knead each piece briefly on a lightly floured work surface, then roll each into a 12 cm (5 inch) round and place on a baking sheet.
  • Spread each round with 1 tablespoon of the tomato paste, then randomly scatter the drained artichokes and black olives over the top.
  • Top with the slices of taleggio, tucked between the vegetables and placed over them. Place in a preheated oven, 220°F (425°F), Gas Mark 7, for 12 minutes until the bases are cooked and the tops lightly browned.
  • Serve the pizzas hot, with rocket leaves dressed with olive oil and lemon juice, if liked.
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