White artichoke pizza

Ingredients for 2 servings:

• 170 g flour
• 10 g yeast, fresh
• 1 tbsp olive oil
• 130 ml water, lukewarm
• 1 pinch(s) of sugar
• ½ tsp salt
• 2 cans of artichoke hearts (about 400 g)
• 50 g Parmesan
• 25 g tapenade
• 20 g pine nuts

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 25 minutes

without tomatoes

First, dissolve the yeast, oil, and sugar in lukewarm water, then knead with the flour and salt to form a smooth dough. Cover and let rise in a warm place for one hour. In the meantime, preheat the oven to 220°C. Grate the Parmesan cheese and slice the artichokes. Toast the pine nuts in a dry pan until golden brown. Divide the dough into two pieces, roll out both pieces (about 20 cm in diameter), and spread with the tapenade. Place the artichokes on the bases and spread the Parmesan cheese over them, then add the pine nuts. Place the pizzas in the oven and bake for about 15 minutes, until the cheese has melted. Tip: Enjoy with pepper and a little olive oil, if desired.