The positives of #stayathome…the kids have rediscovered drawing 🎨 , my husband is home for dinner every night, the (huge) puppy is loving all the attention, and I am playing cooking show competitions by myself with random ingredients I find in the pantry. (Apparently I’m super competitive). Anyone else doing this?! 😆
Today, I found a jar of marinated artichoke hearts (I only ever use these for Hot Artichoke Dip, which is a favorite app for gatherings, which 🤷🏻♀️ are obvs not happening!). A hunt through the freezer revealed a cauliflower pizza crust so I got to tinkering!
This is VERY versatile - you can use any type of pizza crust, flour tortilla, naan, or bread as a base. Replace the artichokes with pesto, use baby spinach or sautéed greens instead of arugula, and sub mozzarella or ricotta for the burrata. Unleash your inner Iron Chef!
Ingredients for one pizza (serves 1-2)
1 store bought pizza crust (we used a cauliflower crust)
1/2 jar of marinated artichoke hearts
15 shavings of parmesan sliced with a peeler
2 handfuls of arugula (rucola)
1 ball of burrata
Chili flakes (optional)
Prepare the crust following package instructions. Whilst it’s in the oven, remove the artichokes from the jar, letting the oil drip off. Reserve some of the oil to drizzle over before serving. Process the artichoke hearts in a mini blender until it has a pesto-like consistency. Spread the artichoke ‘pesto’ over the crust, top with parmesan shavings, return to a hot oven (400F/200C) for 5 minutes. Remove from the oven and top with arugula, break open a ball of burrata on top. Drizzle with olive oil, or oil from the artichoke hearts jar, and top with chili flakes if desired.
