Griddled pizza with tomatoes, basil, and artichokes

  • Preparation Time25 mins
  • Cooking Time5 mins
  • Serves6
  • DifficultyMedium
Plain flour, for rolling dough
1/2 recipe basic pizza dough, recipe follows
Extra-virgin olive oil, for brushing on dough
150g grape tomatoes, halved lengthwise
150g marinated artichoke hearts
10 to 15 large basil leaves
30g shaved Parmesan
Kosher salt and freshly ground black pepper

For the pizza dough

1 package active dry yeast
175 ml warm water
1 tsp. caster sugar
15 ml extra virgin olive oil
245g plain flour, plus extra for kneading
1 tsp. salt
1) Heat a griddle pan over medium-high heat until very hot, about 4 minutes. On a lightly floured surface, roll dough into a 15X35 cm oval. Lightly brush both sides of the dough with olive oil and place on hot griddle. Cook until lightly charred and the dough begins to puff up, 2 to 4 minutes. Flip dough and griddle on the second side until charred and just cooked, 2 minutes. Remove pizza set aside.

2) In a medium mixing bowl, combine the tomatoes, basil, artichokes, and just enough of the artichoke marinade to coat the mixture. Toss gently and scatter over the pizza. Top with basil and parmesan. Season with salt and pepper, to taste. Serve immediately.

Cook's Note: If grilling outdoors, roll pizza into a circle or oval about 1/2 cm thick.

For the pizza dough:

1) In a small bowl whisk together, yeast, water, sugar and olive oil. Allow to sit in a warm place for about 5 minutes to activate yeast.

2) In a large mixing bowl, whisk the flour and salt together until well combined.

3) Using a rubber spatula, mix the yeast mixture into the flour mixture until just combined and dough barely holds together. Do not over mix.

4) Turn the dough onto a floured surface dusted with flour and knead until the dough becomes smooth and elastic about 10 minutes. The surface should be tight, silky and bounce back slightly when pressed.

5) Lightly grease a large mixing bowl with olive oil and place the dough in it. Cover the bowl tightly with clingfilm and set in a warm place to rise until doubled in size, about 1-2 hours.

6) Once doubled, punch the dough down and divide into 2 equal pieces. Knead each slightly to form a uniform ball. Set aside and cover with clingfilm or a kitchen towel to rest for 30 minutes.

Cook's note: Dough can be made a day ahead and stored in the refrigerator. Keep covered tightly in clingfilm.

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