Artichoke and Olive Pizza al Taglio
Artichoke and Olive Pizza al Taglio
Experience the rustic charm of Rome with this authentic Pizza al Taglio featuring tender marinated artichoke hearts and briny Kalamata olives. This rectangular pizza, baked on a focaccia-like dough, offers a delightful chewiness and crispy bottom, contrasting beautifully with the vibrant, savory toppings. The simple yet profound flavors of the Mediterranean shine through, making each bite a celebration of fresh ingredients. Perfect for a casual lunch or a light dinner, this recipe demonstrates the versatility of Pizza al Taglio, proving that elegant flavors can be achieved with minimal fuss right in your home kitchen. It’s a testament to the beauty of simplicity and quality ingredients coming together in perfect harmony. This pizza is a weeknight wonder and an impressive appetizer. The substantial yet airy crust is characteristic of Roman-style pizza, designed to be enjoyed by the slice, making it ideal for sharing or a quick meal.
- Preparation time
- 30 min
- Cooking time
- 25 min
- Total time
- 55 min
- Servings
- 6
Instructions
Preparation
- 1Preheat your oven to 220°C (425°F) with a pizza stone or baking steel if you have one. If using a baking sheet, lightly grease it and dust with semolina flour.
- 2If using fresh pizza dough, allow it to come to room temperature for at least 30 minutes. Meanwhile, drain the marinated artichoke hearts well and quarter them. Halve the Kalamata olives.
- 3In a small bowl, combine 2 tablespoons of olive oil with minced garlic and chopped fresh rosemary. Set aside to infuse.
Assembling and Baking
- 1Carefully stretch or roll out the pizza dough into a rectangular shape, approximately 10x14 inches (25x35 cm), directly on your prepared baking sheet or a piece of parchment paper dusted with semolina.
- 2Drizzle the garlicky rosemary olive oil evenly over the stretched dough, leaving a small border for the crust. Season lightly with salt and pepper.
- 3Scatter the shredded mozzarella cheese over the dough, followed by the quartered artichoke hearts and halved Kalamata olives.
- 4Transfer the baking sheet with the pizza to the preheated oven. Bake for 18-25 minutes, or until the crust is golden brown and crispy, and the cheese is melted and bubbly. The baking time may vary based on your oven and the thickness of the dough.
- 5Once baked, remove the Pizza al Taglio from the oven. Drizzle with the remaining 1 tablespoon of fresh olive oil, if desired, and let it cool for 5 minutes before slicing into rectangular pieces characteristic of Pizza al Taglio.
Serving
- 1Serve warm or at room temperature. This pizza is excellent as a light meal, appetizer, or part of a larger Italian spread.
Nutrition Information
- Calories
- 451 kcal
- Protein
- 18 g
- Fat
- 22 g
- Carbs
- 45 g
| Nutrient | Per serving |
|---|---|
| Calories | 451 kcal |
| Protein | 18 g |
| Fat | 22 g |
| Carbs | 45 g |
Tips
- Ensure artichoke hearts are thoroughly drained to prevent a soggy pizza crust. Pat them dry with a paper towel if needed.
- For an extra crispy bottom, preheat your baking sheet or pizza stone in the oven before transferring the pizza onto it.
- A sprinkle of red pepper flakes after baking adds a delightful kick, enhancing the Mediterranean flavors.