Mushrooms and Artichoke Hearts Pizza Topping
 
Prep time
Cook time
Total time
 
This recipe was created by chef Dick Mieli and published in the January 2008 issue of Foods Matter.  Use it to top your favorite pizza crust (wheat-based or gluten-free) or give this whole wheat crust a try.
Serves: 6 Servings
Ingredients
  • 2 tbsp olive oil
  • 150g chestnut or button mushrooms, wiped and sliced
  • 6-8 tinned artichoke hearts, drained and quartered
  • juice 1 small lemon (optional)
  • sea salt and freshly ground black pepper
Instructions
  1. Heat the oil in a heavy, deep pan and briskly fry the mushrooms for 3-5 minutes or until the juices run. Spoon them over the pizza base.
  2. Arrange the artichoke heart quarters over the top, squeeze over the lemon juice if you are using it and season generously with sea salt and freshly ground black pepper.
  3. Bake for 15 minutes in a hot oven.
Notes
The lemon juice is not essential – just adds a little bite!
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/sauces/mushrooms-and-artichoke-hearts-pizza-topping-vegan-gluten-free-nut-free-soy-free