Artichoke, potato and feta pizza

Make your own pizza crust and delight your family and friends with this irresistible artichoke, potato and fetta topping.

  • 30 mins preparation
  • 35 mins cooking
  • Makes 2 Item
  • Print


Pizza dough
  • 2 cup (300g) flour, sifted
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 7 gram sachet active dry yeast
  • 1 cup (250ml) warm water
  • 1 tablespoon olive oil
Artichoke, potato and fetta pizza
  • 1 lemon, juiced
  • 4 artichokes, stems trimmed to 6cm
  • 2 tablespoon olive oil
  • 2 clove garlic, crushed
  • 2 large potatoes, thinly sliced
  • 1 cup (200g) marinated fetta, oil reserved


Artichoke, potato and feta pizza
  • 1
    To make dough: Sift flour into a large bowl with sugar and salt. Stir in yeast. Combine warm water with half of oil. Stir into dry ingredients with a wooden spoon until dough becomes too firm to stir. With lightly floured hands, work dough into a ball, then turn out onto a lightly floured surface.
  • 2
    Knead dough for 3-4 minutes, until smooth and elastic. Brush a large bowl with remaining oil. Place dough in bowl, turning to grease all over. Cover with plastic wrap and a clean tea towel. Set aside in a warm place for 1 hour, until doubled in size.
  • 3
    Meanwhile, fill a large bowl with water and add lemon juice. Remove tough outer leaves of each artichoke to pale green base. Slice and discard top third of each artichoke. Cut in half lengthways. Scrape out and discard hairy choke. Place artichoke halves in lemon water.
  • 4
    Heat oil in a large frying pan on medium. Cook garlic for 30 seconds, until fragrant. Add drained artichokes with enough water to cover, top with a piece of crumpled baking paper and simmer for 15 minutes, until tender.
  • 5
    Preheat oven to 220°C (200°C fan-forced). Grease two pizza trays.
  • 6
    Turn dough out onto a lightly floured surface, punch down and knead lightly for a few seconds. Halve dough and roll out each until large enough to fit trays.
  • 7
    Place dough on prepared trays, arrange potato slices over dough and top with artichoke halves. Crumble over fetta and drizzle with fetta oil. Bake for 15 minutes, until base is brown and crisp. Serve.