Artichoke and Asparagus Pizza


Mr Hef has never been glamping before, so this year for his Birthday I forced him to go. He was quite reluctant go at first, but after some gentle persuasion/days of asking, he let me book it. This time it was at The Sleepout in Powys and if I'm honest, the main reason I booked it is because it had a pizza oven. I thought Mr Hef would enjoy some fire making and I love food making, so it was a good combination. Our stay at The Sleepout was beautiful, we did a lot of walking, scrabble playing, sleeping and eating. And all of the eating was good. We used the pizza oven twice, once to make pizzas and dough balls and the next time to make pasta bake with mozzarella stuffed dough balls. Probably not many of us have a pizza oven just knocking around so you can use a pizza stone for this recipe too. 

For the base I used Jamie Oliver's recipe (you can find it here), I'm not going to pretend that I know how to make it.

For the pizza topping:

A little olive oil
1 small onion
2 cloves of garlic
1tbsp red wine vinegar
400g tin chopped tomatoes
1 tsp oregano
A handful of chopped fresh basil
A small ball of mozzarella
A couple of sticks of asparagus, sliced lengthways and griddled
A small jar of artichokes

1. Make the dough according to Jamie's instructions, then when it's nearly time for you to roll it out, stick the onion and garlic in a pan with some olive oil and cook on a low heat until softened.
2. Add the red wine vinegar and cook off for a minute, then add the tomatoes and oregano and simmer for around 15 minutes until it's starting to smell lovely.
3. Add salt, pepper and fresh basil to taste and stir well.
4. If you're at home then you can stick it in a food processor to make it smooth now, but if not, chunky is fine.
5. Roll out your dough to a pizza like shape, cover it in sauce, then mozzarella, then pizza toppings.
6. Stick it in a preheated pizza oven for around 5 minutes, or on a preheated pizza stone in a very hot oven for around 15.
7. Remove from oven, and enjoy! (I topped mine with some fresh basil and garlic flowers.

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