Preheat the oven to 220°C/200°C fan. Preheat your baking trays. Drain and quarter each artichoke. Chop the washed spinach roughly. Heat a pan over a medium heat. Add the spinach with a pinch of salt and cook for 3-4 min or until wilted. Set aside to cool.
2 Make sauce
In a bowl, combine the tomato passata, olive oil, garlic powder, dried oregano and brown sugar with the salt. This is your tomatosauce.
3 Roll out pizza
Sprinkle half of the semolina onto a clean surface. Sprinkle the flour onto a rolling pin and roll out the doughballs, then allow them to rest for 3 min. After 3 min, continue to roll out the dough until roughly the size of a dinner plate. Sprinkle the remaining semolina onto the pre-heated baking trays. Carefully transfer the rolled out dough onto the trays. Spoon over the tomatosauce.
Top the pizza base with the shredded mozzarella, artichokes and spinach. Brush the crust with olive oil. Bake for 20 min or until the crust begins to crisp and brown.
Once ready, tear the basil onto the pizza. Slice!
Tips for fussy eaters
Customise the toppings!
Remove the pizza dough from the fridge at least 10 min before cooking; allowing the dough come to room temperature makes it easier to roll out.
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