Preparation time
35 minutes
Difficulty
Easy
Servings
6 people
Ingredients
2 rectangular sheets of puff pastry
200 g frozen artichoke hearts
300 g pizza mozzarella
100 g tomato purée
2 round tomatoes
¼ red onion
Extra virgin olive oil, as needed
Salt, as needed
Preparation
Let the artichoke hearts thaw at room temperature.
Sauté them in a pan with a drizzle of oil and a clove of garlic until golden. Put them aside.
Roll out the puff pastry on two baking trays and top both pizza bases with the tomato purée, slices of fresh tomato and a few rings of red onion. Finish with the mozzarella and the sautéed artichoke hearts.
Drizzle with olive oil and bake for about 20 minutes at 180°C in conventional mode.
Take the puff pastry pizzas out of the oven and let them cool.
Slice and serve.
