Artichoke & Mozzarella Pizza with Fresh Asparagus, Cherry Tomatoes & Rocket
- Prep time: 25 minutes
- Calories: 360
- 1 Pizza Base
- 1 Cups of Mozzarella (Grated)
- 300 Grams of Artichoke Hearts (in Brine)
- 25 Grams of Parmesan (Shredded)
- 100 Grams of Asparagus
- 50 Grams of Rocket
- 100 Grams of Cherry Tomatoes
- 1 Small Bunch of Flatleaf Parsley
Make Artichoke Sauce:Preheat oven to 250°C. Wash the fresh produce. Pick parsley leaves, discarding stems. Drain artichokes, (reserving 3) and add to food processor, along with parsley, parmesan and 2 TBS olive oil. Blitz to a thick paste, season with salt and pepper.
Add Mozzarella:Spread artichoke sauce over the pizza base. Spread grated mozzarella over the base with more on the outer edges than in the centre.
Add Tomatoes & Asparagus:Break up the remaining artichokes and sprinkle over the top. Remove woody ends of asparagus and add to the pizza, along with tomatoes (we left ours whole).
Cook Pizza:Add pizza to the oven. Cook for 10 to 12 minutes until the base is browned and the tomatoes have blistered, or until done to your liking.
You Plate It:Remove pizza from the oven, add rocket leaves to the top, cut into slices and serve straight away. Enjoy!