Pizza con carciofi, olive e timo
Artichoke, olive & thyme pizza
Pitta bread is a flatbread typical of the bread baked in Lebanon. It is available in most supermarkets as well as speciality stores. Each bread (called a loaf) is about the size of a dinner plate. They are thin so make a great crispy pizza base.
Preparation time: 15 minutes
Cooking time: 16 minutes
Makes: four large round pizzas (serves 4)
4 large round pitta breads
280 g (10 oz) jar marinated artichoke hearts, drained
160 ml (5¼ fl oz/2/3 cup) tomato passata (puréed tomatoes) or ready-made pizza sauce
105 g (3½ oz/¾ cup) coarsely grated mozzarella cheese
110 g (3¾ oz/2/3 cup) pitted kalamata olives, halved
120 g (4¼ oz) goat’s cheese, thickly sliced
2 tablespoons thyme leaves
Preheat the oven to 200°C (400°F/Gas 6).
Place each pitta bread on a piece of non-stick baking paper. Cut the artichoke hearts into 2 cm (¾ in) wedges. Spread the breads evenly with the tomato passata, then top with half the mozzarella cheese, the artichokes, olives, goat’s cheese and thyme. Top with the remaining mozzarella cheese. Season with salt.
Carefully slide two pizzas onto two separate large, heavy pizza or baking trays. Bake for 8 minutes, swapping the trays around halfway through cooking, or until the bases are crisp and golden. Bake the remaining two pizzas. Serve immediately.
