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Olive anchovy and artichoke blanco pizza

Olive anchovy and artichoke blanco pizza

Servings 2


  • 200 g buffalo mozzarella
  • 1/2 cup Simon Johnson green pincholine olives
  • 200 g chargrilled artichokes
  • 50 g Ortiz Anchovies
  • 1/2 cup oregano leaves
  • Parmesan cheese grated
  • Joseph Cold Pressed Olive Oil for drizzling

Pizza dough

  • 1 cup luke warm water
  • 1 t caster sugar
  • 1 T dry yeast
  • 3 cups 00 flour plus extra for kneading
  • 1 t sea salt


  • To make the pizza dough, Place the water, sugar and yeast into a jug and stir to combine. Allow to stand in a warm place for 5 minutes or until frothy.
  • Place four and salt into a bowl, add yeast mixture and mix with a knife until dough comes together.
  • Turn dough out onto a floured surface and knead for 6-8 minutes adding more flour if needed until dough is smooth and elastic.
  • Place dough in a lightly oiled bowl and cover with a damp cloth. Set aside for 15 – 20 minutes or until doubled in size.
  • Preheat oven to 240 C.
  • Divide dough into 2 balls and roll out to 2 mm thick rounds.
  • Place dough onto two lightly oiled baking trays or pizza trays and top with mozzarella, olives, artichokes and anchovies. Sprinkle with oregano and freshly grated parmesan.
  • Cook for 20-25 minutes or until golden and crisp. Serve drizzled with olive oil.


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