Pizza with grilled artichokes, taleggio and egg


4 people

>60 minutes

Easy / medium difficulty

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1 14.75 ounce jar of Cynara’s Marinated Artichoke Hearts

1/4 cup raw almonds

2 garlic cloves, peeled

1/4 teaspoon salt

1 cup packed basil leaves, plus more for topping

1/4 cup Bellucci 100% Italian Extra Virgin Olive Oil

2  9-inch round pizza dough bases

2 tablespoons cornmeal, for dusting

4 ounces taleggio cheese, sliced

2 large eggs

2 tablespoons finely grated parmesan cheese

Pinch of paprika

  1. Preheat oven to 500°F. Set a pizza stone in the center of the oven and allow to pre-heat for 30 minutes. Roll each ball of pizza dough into a 9-inch round shape. Place the pizza crusts on a pizza peel dusted with cornmeal.
  2. Place the almonds, garlic and salt on a cutting board. Chop them finely, going over them with the blade of a knife to create a paste. Add the basil leaves and chop finely. Transfer this mixture to a bowl and add the olive oil. Mix to combine.
  3. Spread the sliced taleggio over each par-baked pizza crust. Divide the Cynara Grilled Artichokes over each as well.
  4. Crack one egg into a small bowl. Slide the egg over the center of the pizza. Drizzle the almond-basil pesto over the top of the pizza.
  5. Bake one pizza at a time on the stone, for 10 to 12 minutes each, or until the egg is set and crust golden. Top with fresh basil leaves, grated parmesan and paprika.


Artichoke Delights Grilled
Tray 270 g Seasoned with herbs and spices
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