Artichoke & Basil Pesto Pizza

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

with jalapeño relish

4.6

Hands on Time: 25 - 40 minutes

Overall Time: 30 - 45 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Water
  • Flour
  • Rolling Pin
  • Seasoning (salt & pepper)
Photo of Artichoke & Basil Pesto Pizza
  1. 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).

  2. 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.

  3. TASTY TOPPINGS

    Smear the sour cream over the base, 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.

  4. GRAB A SLICE

    Finish with dollops of pesto, and cut. Tuck in, Chef!

  • Onion - 1

  • Fresh Dough Ball/s - 1

  • Sour Cream - 50ml

  • Artichoke Quarters - 60g

  • Jalapeño Relish - 10ml

  • Sun-dried Tomatoes - 20g

  • Pesto Princess Basil Pesto - 30ml

  1. 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).

  2. 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.

  3. TASTY TOPPINGS

    Smear the sour cream over the base, 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.

  4. GRAB A SLICE

    Finish with dollops of pesto, and cut. Tuck in, Chef!

  • Onion - 1

  • Fresh Dough Ball/s - 2

  • Sour Cream - 100ml

  • Artichoke Quarters - 120g

  • Jalapeño Relish - 20ml

  • Sun-dried Tomatoes - 40g

  • Pesto Princess Basil Pesto - 60ml

  1. 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).

  2. 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.

  3. TASTY TOPPINGS

    Smear the sour cream over the base, 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.

  4. GRAB A SLICE

    Finish with dollops of pesto, and cut. Tuck in, Chef!

  • Onions - 2

  • Fresh Dough Balls - 3

  • Sour Cream - 150ml

  • Artichoke Quarters - 180g

  • Jalapeño Relish - 30ml

  • Sun-dried Tomatoes - 60g

  • Pesto Princess Basil Pesto - 90ml

  1. 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).

  2. 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.

  3. TASTY TOPPINGS

    Smear the sour cream over the base, 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.

  4. GRAB A SLICE

    Finish with dollops of pesto, and cut. Tuck in, Chef!

  • Onions - 2

  • Fresh Dough Balls - 4

  • Sour Cream - 200ml

  • Artichoke Quarters - 240g

  • Jalapeño Relish - 40ml

  • Sun-dried Tomatoes - 80g

  • Pesto Princess Basil Pesto - 125ml

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 Ball/s, Fresh Dough Balls, Jalapeño Relish, Onion, Onions, Pesto Princess Basil Pesto, Sour Cream, Sun-Dried Tomatoes

What is the nutritional information of Artichoke & Basil Pesto Pizza?

Calories: 1181, Carbs: 203 grams, Fat: grams, Protein: 37.4 grams, Sugar: 24.2 grams, Salt: 2376 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, 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 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. 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 Ball/s, Fresh Dough Balls, Jalapeño Relish, Onion, Onions, Pesto Princess Basil Pesto, Sour Cream, Sun-Dried Tomatoes

How many calories does Artichoke & Basil Pesto Pizza have?

1181 calories

How much fat content does Artichoke & Basil Pesto Pizza have?

grams

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