We teamed up with our good friend Fraser (@frasercooks) to create a deliciously cheesy pie with a whole entire wedge of our Artichoke & Herb cheese, pesto, and mushrooms. A winning combo!
Cheesy Pesto, Artichoke & Mushroom Pizza
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Product
Artichoke & Herb
Author:
Margaret Coons & Fraser Fitzgerald
Ingredients
- 1 1/3 cup warm water
- 1 tbsp instant yeast
- 1 tsp salt
- 3 1/2 cups flour (spooned and levelled) + more for dusting
- 1 cup of your favourite pesto
- 1 cup marinated artichokes
- 2 cups of assorted mushrooms, sliced or torn and fully cooked in a pan
- 1 tbsp olive oil
-
1 wedge Artichoke & Herb Nuts For Cheese
- 1 large handful of arugula
Pizza Dough:
Pizza Toppings:
Directions
The prep starts the day before, time is pizza doughs best friend. Add the water and yeast to a bowl of a stand mixer. Wait 5 minutes to see bubbles (this ensures the yeast is fresh, if no bubbles buy new yeast). Add the flour and salt and mix with a dough hook attachment until a shaggy dough ball forms. Let rest for 10 minutes, then kneed on low until soft and bounces back slightly. This will take a few minutes. Let rest for 1 hour on the counter. Then separate into 2-3 dough balls, and place in an air tight container in the fridge overnight.
The next day, take the dough out of the fridge to get to room temperature. This makes it easier to shape.
Preheat your pizza oven of choice. If using a normal oven, heat it as high as it goes. Shape your pizzas, as shown perfectly in the video.
Top with the pesto, artichokes and mushrooms. Bake until golden brown. The time depends on the oven, ours took around 5 minutes, constantly rotating.
Remove and top with cheese and arugula and dig in!
