The Artichoke, Almond and Basil pizza

Recipe by Joe Boiling
Serves 2
Oven temp. 500 ℃
  • 2 x 180-200g dough balls
  • 6-8 jarred artichokes, quartered
  • 200g ricotta
  • 2 tbsp olive oil
  • 1/2 a lemon, juice and zest
  • 1/2 a ball of mozzarella
  • 10 basil leaves, tossed in olive oil
  • 2 tbsp parmesan
  • 2 tbsp flaked almonds
  • This Sicilian inspired pizza is perfectly balanced out between the smokiness of the artichokes, the sweetness of the almonds and the mellow ricotta.

    Whilst your Roccbox is coming up to temperature, toast the almonds in a small, dry pan until fragrant and just beginning to brown before setting to one side.

    To make the white sauce, mix the ricotta, olive oil, lemon juice and lemon zest together and season well.

    Stretch your dough ball out to create a pizza base and top with white sauce.

    Evenly dot around chunks of mozzarella onto the base, add the artichokes and finish with a small handful of oil tossed basil leaves.

    Pop your pizza into your Roccbox, cooking for around 90 seconds and turning regularly to ensure an even crust!

    Remove and immediately sprinkle over the parmesan and toasted almonds. Grab your pizza slicer and dig in!

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