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!
Artichoke & Basil Pesto Pizza
Artichoke & Basil Pesto Pizza
with jalapeño relish
Hands on Time: 25 - 40 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Artichoke Quarters
- Jalapeño Relish
- Onion
- Onions
- Pesto Princess Basil Pesto
- Pizza Dough Ball
- Pizza Dough Balls
- Sour Cream
- Sun-Dried Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Flour
- Rolling Pin
SILKY ONION
Preheat the oven to 220°C. Place a pan over medium heat with a drizzle of oil. When hot, fry the sliced onion until golden, 4-5 minutes (shifting occasionally).
HANDMADE PIZZA
Sprinkle a flat surface with a little bit of flour. Using a rolling pin, roll out the pizza dough to form a round base. 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, top with onions, the chopped 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
Pizza Dough Ball - 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 sliced onion until golden, 4-5 minutes (shifting occasionally).
HANDMADE PIZZA
Sprinkle a flat surface with a little bit of flour. Using a rolling pin, roll out the pizza dough to form a round base. Place the bases 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 chopped artichokes, the 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
Pizza Dough Balls - 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 sliced onion until golden, 6-7 minutes (shifting occasionally).
HANDMADE PIZZA
Sprinkle a flat surface with a little bit of flour. Using a rolling pin, roll out the pizza dough to form a round base. Place the bases 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 chopped artichokes, the 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
Pizza 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 sliced onion until golden, 6-7 minutes (shifting occasionally).
HANDMADE PIZZA
Sprinkle a flat surface with a little bit of flour. Using a rolling pin, roll out the pizza dough to form a round base. Place the bases 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 chopped artichokes, the 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
Pizza Dough Balls - 4
Sour Cream - 125ml
Artichoke Quarters - 240g
Jalapeño Relish - 60ml
Sun-dried Tomatoes - 80g
Pesto Princess Basil Pesto - 125ml
Woolies Products in this dish
