Ingredients:
- 1 portion of ready made pizza base
- Azada Olive Oil & Basil
- 200 ml thick tomato pasta sauce or sun dried tomato pesto
- 12 green olives, pitted
- 10-12 marinated artichokes
- 1 ball fresh burrata, drained
- A handful of rocket leaves
- Flaked sea salt
Preparation time 20 minutes
Cooking time 12 minutes
Serves 2
Gluten free | Vegetarian
Preparation:
Preheat the oven to 200°C (conventional) / 180°C (fan) / gas mark 6 / 400°F. Place a baking tray in the oven to preheat. Place the pizza on baking paper and brush it with Azada’s Olive Oil & Basil and spread with the tomato sauce, leaving a border around. Scatter with the olives and carefully slide the pizza on the baking tray and bake for 12 minutes, until golden. Rip the burrata into chunks and place over the top. Top with the artichokes and rocket, and a light drizzle of Azada’s Olive Oil & Basil and a pinch of flaked sea salt. Serve immediately.
Chef’s Tip
If you can’t find burrata, you can use fresh mozzarella or buffalo stracciatella in place of the burrata.
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