For the vegetarian pizza
Take a 30 cm deep pan pizza pan and cover bottom with baking parchment paper. Arrange the artichokes hearts facing downwards, leaving the edges of the pizza pan 1 cm clear all around. Next, add the cherry tomatoes, anchovy fillets and basil leaves. Top up with onions and shredded mozzarella. Roll out the pizza dough to the size of the pizza pan and place on top the ingredients in the pan. Press the edges of the dough to form a crust around the ingredients.
Prick the dough with a fork and allow prove for 20 minutes. When ready, bake in a moderate hot oven at 180°c for 20 minutes, or until the pastry is nice and golden brown. Turn onto a serving plate, sprinkle with rocket leaves, drizzle with balsamic reduction and extra virgin olive oil.
For the beef pizza
Take a 30 cm deep pan pizza pan and cover bottom with baking parchment paper. Meanwhile cook the onion and garlic together in a spoon of olive oil. Add the beef mince, Stir in the bell pepper and cook for further 2 minutes, adding a few spoons of water if the mixture becomes too dry. Season with salt, pepper and smoked paprika and put aside to cool. Line the pizza pan with the sliced tomatoes and spread over the beef, keeping the edges clear. Next, roll out the pizza dough to a circle the same size as the pizza pan and place over the minced beef, pressing the edges in firmly. Prick the dough with a fork and allow to prove for 20 minutes. Bake in a moderate hot oven at 180°c for 20 minutes, or until the pastry is nice and golden brown .Turn out onto a serving plate and sprinkle with the shredded cheese and chopped coriander while still hot.
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