pizza with artichoke,
mozzarella and olives
- 2 Lebanese flatbreads
- ⅓ cup (80ml/2¾ fl oz) tomato puree (passata)
- 5 artichoke hearts, halved
- 12 cherry tomatoes, torn and seeds removed
- 150g (5¼ oz) pitted green olives
- 2 tablespoons oregano leaves
- 10 thin slices fresh mozzarella, dried using paper towel
- ⅓ cup (25g/1 oz) finely grated parmesan
- basil leaves and balsamic vinegar or thick balsamic glaze (optional), to serve
- Preheat oven to 220°C (425°F).
- Place the flatbreads on 2 large baking trays lined with non-stick baking paper. Top each flatbread with ½ the tomato puree, artichokes, tomatoes, olives and oregano. Bake for 8 minutes.
- To serve, top each pizza with mozzarella, parmesan and basil, and drizzle with balsamic vinegar. Serves 2
Photography: Con Poulos
© DONNA HAY GROUP
