Artichoke and olive pizza

This recipe requires Omnia® Stovetop Pizza Oven

4 small pizzas

Fresh flavors from artichoke, olive, and lemon meet creamy mozzarella and herbs in a pizza that is both mild and full of taste.

Ingredients

1 pizza dough
100 g tomato sauce (about 100 ml)
400 g marinated artichokes
100 g pitted black olives (about 100 ml)
about 50 g sunflower seeds or pine nuts (about 100 ml)
150 g grated mozzarella (about 400 ml)
250 g fresh mozzarella
finely grated zest of 1 lemon
a few sprigs of parsley

Our recipes are based on being prepared in an Omnia® Classic Original 2L. Omnia® Classic Maxi 3L is 50 percent larger. Therefore, in most recipes, you can increase the amount by half to double the batch. Start by increasing by half a batch only for recipes where the ingredients will rise in the pan during cooking. The cooking times are the same.

Method

Halve the artichokes and slice the olives. Toast the sunflower seeds or pine nuts in a dry frying pan until golden.
Divide the dough into four equal balls. Press them out into round pizzas on a floured surface.
Spread the tomato sauce and sprinkle with grated mozzarella. Top with artichokes and olives.
Place the pizza oven with tray and lid on a heat source, such as a gas stove. Preheat the oven for about 5 minutes before adding the first pizza.
Bake the pizzas one at a time for 8–10 minutes, until golden with a crispy base.
Finish with pieces of mozzarella, lemon zest, parsley leaves, and toasted sunflower seeds or pine nuts.

Artichoke and olive pizza

Ingredients

Method

Omnia´s Vegetarian Cookbook

Omnia® Stovetop Pizza Oven