• 600g pizza dough, preferably sourdough
  • 200g artichokes
  • 2dl crème fraiche

  • 6 wild mushrooms, sliced
  • 3 tablespoons capers, drained
  • 1 pot of fresh rosemary
  • 125g mozzarella, broken into pieces
  • 150g grated Parmigiano Reggiano
  • 1 tsk flaked salt
  • 0.5 tablespoon black peppar
  • 30g rucola

  • 0.5 lemon, finely grated peel
  • 1 tablespoon olive oil


Set the oven to 250° and line a baking tray. Peel the artichokes and slice them thinly with a mandolin. Place or roll out the pizza dough on a baking sheet.

Spread the crème fraîche on the dough and add the artichokes, mushrooms, capers, and rosemary. Top with mozzarella and parmesan cheese. Season with salt and pepper.

Remove the hot tray and lift the pizza onto it. Bake in the middle of the oven until the cheese is melted and the pizza has a nice color, 10-15 minutes. Top with rocket, lemon zest, and olives.

Leave A Comment