Quick pizza with artichokes, tomatoes and rocket

Ah! Glorious comfort food! And I mean this quite literally - you know, when you're just too comfortable in your armchair, the weather is disgusting and you can't be bothered to run to the shops. The other day I found myself rummaging through my fridge and kitchen shelves, and what I found gave a pretty good easy "pizza"... although I risk being accused of heresy for calling it that!

Quick pizza with artichokes, tomatoes and rocket
(serves 4)

375 g ready-rolled puff pastry
250 g artichoke hearts in olive oil
2 cloves garlic
200 g parmesan (finely grated)
350 g vine tomatoes (thinly sliced)
50 g wild rocket
olive oil

Pre-heat the oven to 220 C (fan).
Drain the artichokes, reserving the oil, and cut them very roughly. Put them in a food processor with the garlic and 150 g of the parmesan, add 3 Tbsp of the reserved oil and mix until you have a smooth paste.
Cut four 1cm strips off the puff pastry (widthwise) and use them to lay out the edges of the pastry, to give a slightly raised border. Spread the artichoke paste on the pastry, cover evenly with the tomato slices and brush the edges of the pastry with some olive oil.
Bake in the oven for 20 minutes or until the tomatoes are golden brown. Spread the rocket over the pizza and sprinkle with the remaining parmesan.
Serve with a nice bowl of salad.

Comments

[Alberto]

Funny how language is. Calling this a pizza does indeed cause some stirring inside my Italian self :-). On the other hand if you called that a "pizzetta" (little pizza) no one would have anything to criticise. Maybe the reason is that pizzette in Italy are made with a hole range of doughs, puff pastry included.