Puff Pastry Pizza with Artichokes

A puff pastry pizza with artichokes can be a great dinner idea when you want to combine pastry and vegetables and turn them into a delicious dish. This artichokes flaky pizza from Bari is also a great alternative to your weekend pizza, when you feel you need a change. Plus, it makes a great appetizer to serve at parties and dinners you might be hosting.

What to expect: bite into the flaky butter puff pastry and immediately taste the cheesy and creamy filling. It’s savoury, flavourful but delicate and balanced. Every bite requests another one :).

 

preparing puff pastry for blind baking

 

Is Puff Pastry the same as Pizza Dough?

Puff pastry is a kind of pastry that uses a lot of butter, while the classic pizza dough is done with water, flour and yeast. The two are not the same, but you can use puff pastry to make your favourite pizza. Just be careful if you are using wet ingredients, as the botton might get soggy.

If you’ve stumbled upon this post by mistake, and would like to make a regular pizza dough, we have plenty on this blog. Here are a few:

  1. No Yeast Pizza Dough
  2. Quick Rising Pizza Dough with yeast

 

topping puff pastry pizza

 

How Do You Make Puff Pastry Bottom Not Soggy?

Puff pastry is generally more difficult to cook than brisée pastry, pizza or focaccia dough. That’s because it’s more delicate, light and fluffy, which are the best characteristics of this pastry. So the extra work for cooking it right is in my opinion worth the while.

Here are the various things you can do to avoid your puff pastry being soggy:

  1. Remove it from the parchment paper it comes with and put it on a clean sheet of parchment paper
  2. Blind cook the bottom of your puff pastry pie without any ingredients. To do this simply bake the bottom of your pie/pizza/tart without ingredients. You can put holes in the pastry with a fork, and even use pie weights. All it takes is 10 minutes.
  3. Put your driest ingredient at the bottom or create a barrier using breadcrumbs as the first layer.
  4. Start by cooking your pie at the bottom of the oven. Then move it to the top towards the end.
  5. Avoid using very wet ingredients, or ingredients that release a lot of water while cooking.

 

puff pastry pizza with artichokes

 

Puff Pastry Pizza Recipe from Bari

Here’s our delicious Apulian puff pastry pizza recipe with the full step by step recipe and ingredients list.

The key ingredient in this recipe is our Belmorso Artichokes.

Let us know in the comments how you like it.

 

puff pastry pizza with artichokes from Bari

Puff Pastry Pizza with Artichokes

Alessia
This Puff Pastry Pizza from Bari is perfect enjoyed with a salad for a delicious lunch. It features artichokes and lots of cheese.
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Main Course
Cuisine Italian
Servings 2
Calories 1100 kcal

Equipment

  • 1 garlic presser
  • 1 pan
  • 1 bowl
  • 1 fork
  • 1 silicone spoon
  • 1 baking dish
  • 1 knife
  • 1 grater
  • 1 tablespoon

Ingredients
  

  • 1 roll puff pastry
  • 1 jar Belmorso Italian Artichokes
  • 1 medium garlic clove
  • 2 medium eggs
  • salt and pepper
  • 1 tbsp pecorino cheese grated for the egg mixture
  • 2 tbsp breadcrumbs or 3
  • more pecorino cheese grated for topping
  • 100 gr mozzarella cheese block

Instructions
 

  • Mince the garlic, roughly with your knife or using a garlic presser.
  • Crack the eggs in a bowl, season and add the parsley.
    egg mixture for pie
  • Add 1 tablespoon grated pecorino cheese and beat well.
    pecorino with eggs
  • Prepare your sheet of pastry in a baking dish, and pre bake it without the ingredients. You can add some beans or pie weights so it doesn't puff up, or you can simply release the puffs air with a fork, when you take it out of the oven. I rolled the edges before baking it to create a nice border.
    preparing puff pastry for blind baking
  • Sauté the artichokes with the prepared garlic to further release the flavours.
    cooking artichokes
  • Add the egg mixture to cook with the artichokes and garlic, and lower the heat.
    adding eggs to artichokes
  • Your puff pastry should be out of the oven after 10 minutes. You can now start adding the filling.
    puff pastry base
  • The first ingredient we want to add is the breadcrumbs. That will help absorb any liquid from the other ingredients, and reduce the wetness that sometimes happens on the bottom.
    topping puff pastry pizza
  • Next add slices of mozzarella cheese until you've covered all the pie.
    slicing mozzarella cheese
  • Now, you can add the artichokes and eggs mixture you cooked in the pan. By now, it should be a little cooler and also firmer.
    artichokes on puff pastry
  • Top with any leftover sliced mozzarella cheese.
  • Finish with some grated pecorino on top.
    grating cheese on puff pastry pizza
  • Bake it in the oven for at least 40 minutes, at 180 degrees Celsius. Don't let the top get burnt; for that you can cook it at a lower level and then transfer it to the top of the oven towards the end of the baking time.
  • When it's done, let it rest and cool. Then slice it into 2 or 4 and enjoy with a salad. Buon appetito.
    puff pastry pizza with artichokes

Notes

To reduce the calories, divide the puff pastry pizza into 4, which will halve the calories to 550 per serving.
Keyword Apulian, pizza with artichokes, puff pastry pizza

Can You Reheat Puff pastry Pizza?

Yes, you can reheat puff pastry pizza and any other dishes you make with it. However, it needs to be done in the oven. Microwave don’t work well with pastries or bread; they either make them too soft or dry them out.

To reheat your puff pastry pizza, simply place it in a pre-heated oven for 10 minutes.

 

Other Italian Recipes with Artichokes

Whether you have a lot of artichokes growing in your garden, or really love them and want to cook more with them, here are two tasty Italian recipes featuring this lovely vegetable.

  1. Rustic Pizza with Italian Artichokes and Olives
  2. Lemon Artichoke Pasta

 

pizza rustica lemon artichoke pasta

 

Alessia
Author: Alessia

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