Pizza dough is rolled out and formed into a delicious base. After crisping up, the pizza is smeared with sour cream and topped with silky onions, earthy artichokes, a spicy jalapeño relish, and tangy sun-dried tomatoes. Finished with dollops of Pesto Princess Basil Pesto. There will be no complaints around the table tonight, Chef!
Serving guide
Choose your portion size.
SILKY Onion
Preheat the oven to 220°C. Place a pan over medium heat with a drizzle of oil. When hot, fry the Onion until golden, 4-5 minutes (shifting occasionally).
HANDMADE PIZZA
Sprinkle a flat surface with some flour. Using a rolling pin, roll out the pizza dough to form a round thin base per portion. Place the base on an oven tray and brush lightly with olive oil. Pop in the oven and bake until golden and crispy, 10-15 minutes. Remove from the oven.
TASTY TOPPINGS
Smear the sour cream over the base/s, top with onions, the artichokes, jalapeño relish, and the sun-dried tomatoes. Season and return to the oven to bake until the toppings are warmed through, 3-4 minutes.
GRAB A SLICE
Finish with dollops of pesto, and cut. Tuck in, Chef!
Onion - 1
Fresh Dough Ball/s - 1
Sour Cream - 30ml
Artichoke Quarters - 60g
Jalapeño Relish - 15ml
Sun-dried Tomatoes - 20g
Pesto Princess Basil Pesto - 30ml
SILKY Onion
Preheat the oven to 220°C. Place a pan over medium heat with a drizzle of oil. When hot, fry the Onion until golden, 4-5 minutes (shifting occasionally).
HANDMADE PIZZA
Sprinkle a flat surface with some flour. Using a rolling pin, roll out the pizza dough to form a round thin base per portion. Place the base on an oven tray and brush lightly with olive oil. Pop in the oven and bake until golden and crispy, 10-15 minutes. Remove from the oven.
TASTY TOPPINGS
Smear the sour cream over the base/s, top with onions, the artichokes, jalapeño relish, and the sun-dried tomatoes. Season and return to the oven to bake until the toppings are warmed through, 3-4 minutes.
GRAB A SLICE
Finish with dollops of pesto, and cut. Tuck in, Chef!
Onion - 1
Fresh Dough Ball/s - 2
Sour Cream - 60ml
Artichoke Quarters - 120g
Jalapeño Relish - 30ml
Sun-dried Tomatoes - 40g
Pesto Princess Basil Pesto - 60ml
SILKY Onion
Preheat the oven to 220°C. Place a pan over medium heat with a drizzle of oil. When hot, fry the Onion until golden, 6-7 minutes (shifting occasionally).
HANDMADE PIZZA
Sprinkle a flat surface with some flour. Using a rolling pin, roll out the pizza dough to form round thin bases. Place the base on an oven tray and brush lightly with olive oil. Pop in the oven and bake until golden and crispy, 10-15 minutes. Remove from the oven.
TASTY TOPPINGS
Smear the sour cream over the bases, top with onions, the artichokes, jalapeño relish, and the sun-dried tomatoes. Season and return to the oven to bake until the toppings are warmed through, 3-4 minutes.
GRAB A SLICE
Finish with dollops of pesto, and cut. Tuck in, Chef!
Onions - 2
Fresh Dough Balls - 3
Sour Cream - 90ml
Artichoke Quarters - 180g
Jalapeño Relish - 45ml
Sun-dried Tomatoes - 60g
Pesto Princess Basil Pesto - 90ml
SILKY Onion
Preheat the oven to 220°C. Place a pan over medium heat with a drizzle of oil. When hot, fry the Onion until golden, 6-7 minutes (shifting occasionally).
HANDMADE PIZZA
Sprinkle a flat surface with some flour. Using a rolling pin, roll out the pizza dough to form round thin bases. Place the base on an oven tray and brush lightly with olive oil. Pop in the oven and bake until golden and crispy, 10-15 minutes. Remove from the oven.
TASTY TOPPINGS
Smear the sour cream over the bases, top with onions, the artichokes, jalapeño relish, and the sun-dried tomatoes. Season and return to the oven to bake until the toppings are warmed through, 3-4 minutes.
GRAB A SLICE
Finish with dollops of pesto, and cut. Tuck in, Chef!
Onions - 2
Fresh Dough Balls - 4
Sour Cream - 125ml
Artichoke Quarters - 240g
Jalapeño Relish - 60ml
Sun-dried Tomatoes - 80g
Pesto Princess Basil Pesto - 125ml
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R28.89
for 4 servings · R7.22 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
-
Sun-dried Tomatoes needs 80 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 5% of packR2.40
-
Sour Cream needs 125 mlSour Cream 250 ml 250 ml at R38.99 · 50% of packR19.50
Not in the Woolies basket — source these elsewhere:
- Fresh Dough Balls
- Pesto Princess Basil Pesto
- Artichoke Quarters
- Jalapeño Relish
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Artichoke & Basil Pesto Pizza?
The preparation time for Artichoke & Basil Pesto Pizza with jalapeño relish is between 25 and 40 minutes.
What is the total time required to make Artichoke & Basil Pesto Pizza with jalapeño relish?
The total time required to make Artichoke & Basil Pesto Pizza with jalapeño relish is between 30 and 45 minutes.
How many servings does Artichoke & Basil Pesto Pizza provide?
4 servings
What are the main ingredients in Artichoke & Basil Pesto Pizza?
Artichoke Quarters, Fresh Dough Balls, Jalapeño Relish, Onion, Pesto Princess Basil Pesto, Sour Cream, Tomato
What is the nutritional information of Artichoke & Basil Pesto Pizza?
Calories: 1145, Carbs: 203 grams, Fat: grams, Protein: 36.9 grams, Sugar: 24.4 grams, Salt: 2394 grams
How do I prepare Artichoke & Basil Pesto Pizza?
GRAB A SLICE: Finish with dollops of pesto, and cut. Tuck in, Chef! TASTY TOPPINGS: Smear the sour cream over the base/s, top with onions, the artichokes, jalapeño relish, and the sun-dried tomatoes. Season and return to the oven to bake until the toppings are warmed through, 3-4 minutes. HANDMADE PIZZA: Sprinkle a flat surface with some flour. Using a rolling pin, roll out the pizza dough to form a round thin base per portion. Place the base on an oven tray and brush lightly with olive oil. Pop in the oven and bake until golden and crispy, 10-15 minutes. Remove from the oven. SILKY ONION: Preheat the oven to 220°C. Place a pan over medium heat with a drizzle of oil. When hot, fry the onion until golden, 4-5 minutes (shifting occasionally).
What should be prepared from my kitchen to make Artichoke & Basil Pesto Pizza?
Artichoke Quarters, Fresh Dough Balls, Jalapeño Relish, Onion, Pesto Princess Basil Pesto, Sour Cream, Tomato
How many calories does Artichoke & Basil Pesto Pizza have?
1145 calories
How much fat content does Artichoke & Basil Pesto Pizza have?
grams