RECIPES

Pizza with grilled artichokes, taleggio and egg

Specialties

4 people

>60 minutes

Easy / medium difficulty

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Ingredients

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.

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