pizza with artichokes and breadcrumbs

pizza con carciofi e pangrattato

for 6, making 3 pizzas

3 × Pizza Dough Bases (see here), 30 cm in diameter

topping

12 young, small artichokes, prepared (see here)

a handful of parsley stalks

1 ciabatta loaf, made into coarse breadcrumbs

120 ml extra virgin olive oil

4 garlic cloves, peeled and finely chopped

Maldon salt and freshly ground black pepper

2 small dried red chillies, crushed

3 tablespoons fresh thyme leaves

Preheat the oven to 230°C/450°F/Gas 8 for 30 minutes, with a pizza stone if you have one. Prepare the pizza dough bases.

Cut the artichokes lengthways into thin slices and, as you complete each one, drop into a bowl of water acidulated with the parsley stalks. Set aside until needed, then drain well.

Place the breadcrumbs on an oven tray and bake until golden, shaking occasionally, for about 5 minutes, and then set aside.

In a large, thick-bottomed frying pan, heat 100 ml of the oil and add the garlic. When the garlic begins to colour, add the artichoke slices. Cook until soft and tender, about 10 minutes. Season generously with salt, pepper and dried chilli, and then add the breadcrumbs. Stir together.

Evenly distribute the artichoke mixture over the rolled-out pizza dough bases. Sprinkle with the thyme leaves, pepper and some extra virgin olive oil. If using a pizza stone, slide the pizzas from the baking sheets on to the preheated stone. Otherwise, place the baking sheets in the oven and bake until the pizza crust starts to brown, about 8–10 minutes.