Meatless Monday – the PAM Pizza (Parmesan, Artichoke and Mushroom)

Serves 1-2

This pizza will always be one of my favourites because it’s topped with three of my favourite things. I’ve updated the original recipe with my new, two ingredient pizza base which is oh, so easy and oh, so yum.

It’s worth noting, that parmesan is not vegetarian, so if you need to find a vegetarian alternative or just use some extra mozzarella. We like to make our pizzas on a rectangular cookie tray but a 12 inch pizza tray or a pizza stone will work just as well.

So tell me, what are your dream pizza toppings?

Ingredients

FOR THE PIZZA DOUGH

100g natural Greek yoghurt

110g self raising flour

FOR THE PIZZA BASE

3 tablespoons of tomato paste

175g artichoke hearts, halved

125g sliced mushrooms

12 pitted black olives

60g grated mozarrella

20g parmesan, grated

How to – Traditional

1. Preheat the oven to 200C /180C fan-forced.
2. Mix flour and Greek yogurt together in a bowl. Transfer to a  lightly floured work surface and knead the dough, adding more flour as needed to keep dough from being too sticky, for about 8 to 10 minutes.
3. Lightly grease a rectangular baking sheet and spread dough to edges of pan.
4. Bake for about 5-7 minutes until just golden at the edges. Remove from the oven and carefully flip the base over using a spatula.
5.  Cover the base with tomato paste and scatter the mushrooms and then place the artichokes on top. Sprinkle the mozzarella and parmesan all over and then top the olives.
6. Return to the oven for another 5-8 minutes until the edges are golden and the cheese has melted.

How to – Thermomix

1. Preheat the oven to 200C /180C fan-forced.
2. Add flour and yoghurt to TM bowl and mix for 6 seconds  on speed 6. 
3. Set the dial to closed lid position and knead for 1 minute  on interval speed.
4. Turn out onto a lightly floured board and roll out into the shape of a large rectangle.
5. Lightly grease a rectangular baking sheet and spread dough to edges of pan.
6. Bake for about 5-7 minutes until just golden at the edges. Remove from the oven and carefully flip the base over using a spatula.
7.  Cover the base with tomato paste and scatter the mushrooms and then place the artichokes on top. Sprinkle the mozzarella and parmesan all over and then top the olives.
8. Return to the oven for another 5-8 minutes until the edges are golden and the cheese has melted.

Other info

Preparation Time: 5 minutes  Cooking Time: 15-20 minutes