Chargrilled Pieces Pizza with Artichoke, Chilli Garlic & Pesto

Believe us when we say, these Chargrilled Pieces make outstanding meat free pizza toppings! Try this artichoke and chilli pizza as a special on your pizza night

  • Vegetarian 
  • High in protein
  • High in fibre
  • Full of flavour 
  • 0:30 TIME
  • 10 Portions
  • 550 calories
  • medium

Method

700g HARVEST GOURMET® Vegetarian Chargrilled Pieces 

600g BUITONI® Sugo Lussuoso al Pomodoro 

1.6kg dough (160g balls) 

500g artichoke Hearts 

500g marinated Feta 

100g pine Nuts 

300g baba ganoush 

1/2 bunch dill  

Salt and pepper to taste  

Extra virgin olive oil 

Pesto and MAGGI® Taste of Asia Chilli Garlic Paste to drizzle 

1 Use a premade pizza base or use the standard technique for making and rolling pizza dough. 

2 Place 60g of BUITONI® Sugo Lussuoso al Pomodoro on a pizza base, leaving a 10mm rim around the edge of the pizza. 

3 Evenly distribute 70g marinated HARVEST GOURMET® Vegetarian Chargrilled Pieces and 50g of artichoke over the pizza. 

4 Sprinkle with 50g of marinated fetta and 10g of pine nuts  

5 Season with salt and pepper; bake for 12-15 minutes or until golden and puffed. 

6 Drizzle with extra virgin olive oil, pesto and MAGGI® Taste of Asia Chilli Garlic Paste, place a quenelle of baba ganoush and garnish with a sprig of dill. 

Chef's Tip

  • Get creative with your toppings! Try these pizzas on any of your current vegetarian pizzas to add flavour and protein, your diners will be back for more 

NUTRITION