Artichoke and anchovy pizza
Pizza base, thin
440 g, (2 x 220g bases)
¼ cup(s), (70g)
Artichoke hearts, canned, rinsed, drained
320 g, halved lengthways
Anchovy fillets in oil, drained
125 g, (baby bocconcini) thickly sliced
- Preheat oven to 240°C. Place the pizza bases on two baking trays. Spread the bases with the tomato paste and arrange the artichoke, anchovy and bocconcini on top. Sprinkle over the oregano and bake for 12-15 minutes or until the cheese is golden and pizza bases are crisp.
- Top each pizza with half the rocket leaves. Serve remaining rocket on the side.