Mushrooms and Artichoke Hearts Pizza Topping

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
  • 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
  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.
The lemon juice is not essential – just adds a little bite!

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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