What is the preparation time for Artichoke & Feta Pizza?

The preparation time for Artichoke & Feta Pizza with spinach & red onion is between 20 and 35 minutes.

What is the total time required to make Artichoke & Feta Pizza with spinach & red onion?

The total time required to make Artichoke & Feta Pizza with spinach & red onion is between 30 and 45 minutes.

What are the main ingredients in Artichoke & Feta Pizza?

Oil (cooking, olive or coconut), Salt & Pepper, Water

What is the nutritional information of Artichoke & Feta Pizza?

Calories: 523, Carbs: 57 grams, Fat: grams, Protein: 24.7 grams, Sugar: 13.5 grams, Salt: 1112 grams

How do I prepare Artichoke & Feta Pizza?

SEASON AND ENJOY: Finish the pizzas with a crack of black pepper and a pinch of salt. Slice up and enjoy, Chef! PERFECT PIZZA: Remove the pizza bases from the freezer. Evenly smear with the tomato passata. Sprinkle over the grated cheese. Top with the onion & spinach mix and the chopped artichokes. Crumble over the drained feta. Carefully slide the bases directly onto the oven rack and cook until the cheese has melted and the base is crispy, 7-10 minutes. ONION & SPINACH: Preheat the oven to 220°C. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sliced onion until soft, 3-4 minutes (shifting occasionally). Add the rinsed spinach. Fry until the excess liquid has evaporated and the spinach has wilted, 2-3 minutes (shifting occasionally). Season.

What should be prepared from my kitchen to make Artichoke & Feta Pizza?

Oil (cooking, olive or coconut), Salt & Pepper, Water

Artichoke & Feta Pizza

This delectable pizza features a perfectly baked crust, adorned with luscious tomato passata. Tangy artichoke hearts mingle harmoniously with crumbled feta cheese, creating a delightful medley of savoury & briny notes. The earthy spinach completes this flavour-packed masterpiece. Prepare to savour a slice of pure pizza perfection.

Artichoke & Feta Pizza

with spinach & red onion

Hands on Time: 20 - 35 minutes

Overall Time: 30 - 45 minutes

Download the Recipe for 2

Ingredients:

Artichoke Hearts
Danish-style Feta
Grated Mozzarella Cheese
Onion
Pizza Base
Pizza Bases
Spinach
Tomato Passata

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water

Serves 1

ONION & SPINACH
Preheat the oven to 220°C. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sliced onion until soft, 3-4 minutes (shifting occasionally). Add the rinsed spinach. Fry until the excess liquid has evaporated and the spinach has wilted, 2-3 minutes (shifting occasionally). Season.
PERFECT PIZZA
Remove the pizza base from the freezer. Evenly smear with the tomato passata. Sprinkle over the grated cheese. Top with the onion & spinach mix and the chopped artichokes. Crumble over the drained feta. Carefully slide the base directly onto the oven rack and cook until the cheese has melted and the base is crispy, 7-10 minutes.
SEASON AND ENJOY
Finish the pizza with a crack of black pepper and a pinch of salt. Slice up and enjoy, Chef!

Onion - 1
Spinach - 1
Pizza Base - 1
Tomato Passata - 100ml
Grated Mozzarella Cheese - 50g
Artichoke Hearts - 25g
Danish-style Feta - 25g

Download the Recipe

Serves 2

ONION & SPINACH
Preheat the oven to 220°C. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sliced onion until soft, 3-4 minutes (shifting occasionally). Add the rinsed spinach. Fry until the excess liquid has evaporated and the spinach has wilted, 2-3 minutes (shifting occasionally). Season.
PERFECT PIZZA
Remove the pizza bases from the freezer. Evenly smear with the tomato passata. Sprinkle over the grated cheese. Top with the onion & spinach mix and the chopped artichokes. Crumble over the drained feta. Carefully slide the bases directly onto the oven rack and cook until the cheese has melted and the base is crispy, 7-10 minutes.
SEASON AND ENJOY
Finish the pizzas with a crack of black pepper and a pinch of salt. Slice up and enjoy, Chef!

Onion - 1
Spinach - 1
Pizza Bases - 2
Tomato Passata - 200ml
Grated Mozzarella Cheese - 100g
Artichoke Hearts - 50g
Danish-style Feta - 50g

Download the Recipe

Serves 3

ONION & SPINACH
Preheat the oven to 220°C. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sliced onion until soft, 4-5 minutes (shifting occasionally). Add the rinsed spinach. Fry until the excess liquid has evaporated and the spinach has wilted, 3-4 minutes (shifting occasionally). Season.
PERFECT PIZZA
Remove the pizza bases from the freezer. Evenly smear with the tomato passata. Sprinkle over the grated cheese. Top with the onion & spinach mix and the chopped artichokes. Crumble over the drained feta. Carefully slide the bases directly onto the oven rack and cook until the cheese has melted and the base is crispy, 7-10 minutes.
SEASON AND ENJOY
Finish the pizzas with a crack of black pepper and a pinch of salt. Slice up and enjoy, Chef!

Onion - 1
Spinach - 120g
Pizza Bases - 3
Tomato Passata - 300ml
Grated Mozzarella Cheese - 150g
Artichoke Hearts - 75g
Danish-style Feta - 75g

Download the Recipe

Serves 4

ONION & SPINACH
Preheat the oven to 220°C. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sliced onion until soft, 4-5 minutes (shifting occasionally). Add the rinsed spinach. Fry until the excess liquid has evaporated and the spinach has wilted, 3-4 minutes (shifting occasionally). Season.
PERFECT PIZZA
Remove the pizza bases from the freezer. Evenly smear with the tomato passata. Sprinkle over the grated cheese. Top with the onion & spinach mix and the chopped artichokes. Crumble over the drained feta. Carefully slide the bases directly onto the oven rack and cook until the cheese has melted and the base is crispy, 7-10 minutes.
SEASON AND ENJOY
Finish the pizzas with a crack of black pepper and a pinch of salt. Slice up and enjoy, Chef!