Pizza Giardinera
Item 1 of 1
Paul Ainsworth keeps things simple with this Pizza Giardinera recipe, using just a few vegetarian ingredients to top the pizza. If you want to make your own pizza dough, Paul recommends keeping thin and light.
First published in 2015
discover more:
Ingredients
Metric
Imperial
Giardinera
- 1 pizza base
- 50g of artichoke hearts, optional
- 3 cherry tomatoes, cut in half
- 1 flat mushroom, thinly sliced
- 5 olives, marinated
- 60g of buffalo mozzarella
- 1 handful of baby spinach
- 1 pinch of dried oregano
- olive oil
- salt
Tomato sauce
- 2 tbsp of olive oil
- 1 medium onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stick, finely chopped
- 2 tbsp of parsley, chopped
- 1 garlic clove, minced
- 4 tbsp of balsamic vinegar
- 2 400g tins of chopped tomatoes
- 1 tsp tomato purée
- 1/2 tsp dried oregano
- 2 tbsp of basil, finely chopped
- salt
- black pepper, freshly ground
SAVE RECIPE
Method
1
For the tomato sauce, place a heavy-based pan over a medium heat. Add the olive oil and once hot, add the onion, celery, carrot and parsley. Cook slowly, stirring occasionally for 15 minutes until the vegetables are very soft
- 2 tbsp of olive oil
- 1 medium onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stick, finely chopped
- 2 tbsp of parsley
2
Next, add the garlic, turn the heat up to high and cook for a few minutes, while stirring. Add the balsamic vinegar and reduce by half. Then add the tomatoes, tomato purée and oregano
- 1 garlic clove, minced
- 4 tbsp of balsamic vinegar
- 1 tsp tomato purée
- 2 400g tins of chopped tomatoes
3
Season well with salt and pepper, reduce the heat and simmer for 15-20 minutes, uncovered, until the sauce thickens and concentrates in flavour. Finish with the basil, check the seasoning and adjust accordingly. Remove from the heat and allow to cool before using
- 1/2 tsp dried oregano
- 2 tbsp of basil, finely chopped
- salt
- black pepper
4
Preheat the oven to 240˚C/gas mark 9. Prepare the pizza base and add a thin layer of the tomato sauce leaving a 2-3cm gap around the crust. Arrange the artichoke, tomato, mushroom, olives and mozzarella evenly on top of the pizza
- 1 pizza base
- 50g of artichoke hearts, optional
- 3 cherry tomatoes, cut in half
- 1 flat mushroom
- 5 olives, marinated
- 60g of buffalo mozzarella
5
If you have access to a wood fired oven the pizza will cook in 3-4 minutes at 365°C, otherwise place in the oven for 5-7 minutes until the cheese is just bubbling and the base is crispy
6
Remove the pizza from the oven and finish with the baby spinach, dry oregano, a pinch of salt and a drizzle of olive oil
- 1 handful of baby spinach
- 1 pinch of dried oregano
- olive oil
- salt
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2024