Marinated Artichokes Pesto Cherry Tomato Puff Pastry Pizza

What’s up buttercups?

Before you close that tab because you, like me, are a devoted artichoke hater: don’t.

Hear me out on this one. I know that artichokes are terrible flavoured pretty things, we all can agree to that. Actually, I wish I was an actual fan of them, because holy moly, are they healthy! They’re such a wholesome thing to eat, all packed with fibre, minerals and vitamins… That flavour though? Not a fan.


Oddly enough, they totally work as part of this pizza. Which, let me tell you, it’s one of the best pizzas I’ve ever put in my mouth. And:

  1. I’ve been to Rome. AKA pizza city. AKA heaven.
  2. I eat pizza more often than a healthy human being should *shrugs*
  3. I’m a food technology student so I know a lot about the science of pizza. That’s probably why I eat that much. For the science, Consuelo, for the science!

I think we can all agree that, given the pizza enthusiast I am, I mean business when I say that this pizza is a really, really good one.

Actually, I don’t know if I’m allowed to call it pizza, as I made it with puff pastry??? But let’s roll with it… until a bigger pizza enthusiast tries to hit me because, let’s be honest: is this really pizza, pizza?

Listen, I don’t know if the terminology we’re using is 100% correct. What I do know is that this pizza is basically a work of art. And I’m totally not saying that because I made it myself…

First we have a base of buttery-but-not-really puff pastry. Aka vegan puff pastry. Available in most supermarkets, in case you’re wondering. Totally not healthy but totally awesome, so we’re going to roll with it. (Get it? Get it? 2nd time making this pun so I hope you guys got it hehe).

Then, there’s a layer of delicious cashew basil pesto. That’s if the pesto makes it from the blender jar to the pizza… Cos nothing is certain when my spoon gets in the way. This stuff is simply too good.

Next we’ve got a bunch of ripe, juicy cherry tomatoes. I’m sorry but if you don’t think that tomatoes are the perfect addition to all meals known to mankind, we cannot be friends. Or maybe we’ll actually be the bestest of friends, since I get to eat all of your tomato-laden foods. Mmm yes: applications for my new tomato-hating bff here: hi@earthlytaste.com. Bonus points if you enjoy Game of Thrones and Peaky Blinders so we have something to talk about while I eat all of your food.

Now, can we talk about the elephant in the room? Them artichokes. Ahhhh little flowers from hell! They’re usually on my most-hated foods list, but for some reason I love them on pizza. 

This is actually the sequel of a love-story which started a couple of weeks ago when I was visiting a friend in Rome. She was being a bad friend not remembering that I cannot deal with artichokes, and accidentally ordered some artichoke pizza for me, since I cannot speak a word of Italian whoops. Faced with the choice of eating either the bacon pizza they got theirselves orrrrr the artichoke pesto pizza, I obviously went for the veggie one. I’ll probably eat rocks rather than bacon, because that’s also on my list of things I despise. Except veggie bacon, which, for some reason tries to imitate the real deal but it’s actually so. so. so. good???????? I don’t know. Give me all of the veggie bacon. And tomatoes. And artichokes on my pizza.

Back to the artichoke thing: I am now converted. Turns out the lil devilish flowers are actually delightful when you marinate them in a magic solution (aka lemon juice, olive oil and herbs – read more about it laterrrrrrr) and put them on top of your pizza. Although I gotta say that mozzarella and pesto help too. And tomatoes. Can we please not forget about them tomatoes? Thank you.

The mozzarella here is a dairy-free version I was able to find in my local health food store. Is it good? Yeah. Does it taste like real mozzarella? Sadly no, but at least it melts in the oven and looks lovely for the pics. Brand is Natursoy in case you want to get it. Good, but there’s probably better out there and I definitely want to try other versions!

Do you guys want me to shut up now so you can go get that pizza? Yes? Ok, let me just remind you to add some fresh basil for extra delicious points and we’re good to go!

Marinated Artichokes Pesto Cherry Tomato Puff Pastry Pizza

Ingredients

  • 1 puff pastry sheet
  • a handful of ripe cherry tomatoes
  • 150 grams dairy free mozzarella
  • a handful of basil
  • -
  • For the pesto:
  • 50 grams fresh basil
  • 80 grams cashews
  • 30 grams nutritional yeast
  • 50 grams extra virgin olive oil
  • 2 garlic cloves
  • 1-2 tbsp. water (optional)
  • salt and pepper to taste
  • -
  • For the artichokes:
  • 8-10 canned artichoke hearts
  • juice from half a lemon
  • 1 tbsp. olive oil
  • a dash of powdered onion
  • a dash of powdered garlic
  • a dash of chilli powder
  • a dash of oregano
  • salt & pepper to taste

Instructions

  1. To make the pesto:
  2. In a powerful food proccesor, blend cashews until a paste forms.
  3. Add in basil and oil and blend until smooth.
  4. Add in chopped garlic, salt, pepper and nutritional yeast and blend again.
  5. If mixture is too thick for your liking, add some water or extra oil.
  6. -
  7. To make the artichokes:
  8. Cut the artichoke hearts into small pieces.
  9. Add in herbs and spices and toss to combine.
  10. Drizzle with lemon and oil and let them marinate while you prepare the rest of the pizza.
  11. -
  12. For the pizza:
  13. Preheat oven to 200ºC (400F)
  14. Lay puff pastry sheet plat and roll the edges.
  15. Top with 3-4 dollops of pesto (you will have extra pesto, but I recommend not lowering the amounts of pesto you're making since it can be harder to blend that way).
  16. Add in the sliced tomatoes and artichokes.
  17. Top with mozzarella cheese.
  18. Bake for 20-22 minutes or until pastry is golden and cheese is melted.
  19. Once it's cooled a bit, top with fresh basil and enjoy!
https://earthlytaste.com/2018/04/marinated-artichokes-pesto-cherry-tomato-puff-pastry-pizza.html

Happy Sunday!

1 Comment

  • Reply superfitbabe April 16, 2018 at 4:17 am

    As a Food Science student, I 100% support your endeavors into cooking and eating more pizza. 😉 That’s what I’m trying to do with red cabbage, tofu, and LOTS and LOTS of dark chocolate! And I beg to differ–I LOVE artichokes, but they taste best on pizza! Yours looks incredible, almost like a giant pizza pie box!

  • Leave a Reply