Name: Artichoke, anchovy and chilli pizza
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 2 x 335g pizza bases; 1/3 cup (95g) tomato paste; 2/3 cup (80g) grated cheddar cheese; 10 drained marinated artichokes (600g), quartered; 10 anchovy fillets, drained; 1/2 teaspoon dried chilli flakes; 1/4 cup (20g) finely grated parmesan cheese; 2 tablespoon fresh oregano leaves (optional)

Ingredients

2 x 335g pizza bases

1/3 cup (95g) tomato paste

2/3 cup (80g) grated cheddar cheese

10 drained marinated artichokes (600g), quartered

10 anchovy fillets, drained

1/2 teaspoon dried chilli flakes

1/4 cup (20g) finely grated parmesan cheese

2 tablespoon fresh oregano leaves (optional)

Method

1.Preheat oven to 220°C (200°C fan-forced). Place pizza bases on oven trays.

2.Spread bases with paste; divide cheddar cheese between bases. Top with artichoke and anchovies; sprinkle with chilli and parmesan cheese. Bake about 15 minutes.

3.Scatter fresh oregano leaves over the pizza just before serving, if desired.

We used large (25cm diameter) packaged pizza bases for this recipe.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook