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Puff pastry pizza with artichoke cream

I love playing around with puff pastry dough simply because the choices of what you can make with it are endless! It works both for savory and sweet dishes, you can make small snacks with it, a larger main course, or something in between: like this puff pastry pizza.

This super easy and delicious recipe is inspired by the lovely blogger Vegan Miam, and although you can choose to buy artichoke cream I would highly recommend making your own, it’s both cheaper and very quick to make – so no excuses! 😉


If you don’t have chanterelles you can always use other mushrooms that you like. Play around, have fun and use whatever toppings you love! 😉


Puff pastry pizza with artichoke cream
Yields 4
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  1. Artichoke cream
  2. 1 can artichoke hearts (400 g)
  3. 1 peeled garlic clove
  4. 1 tsp lemon zest
  5. 1/2 tbsp lemon juice
  6. 1/4 cup olive oil
  7. 1/4 tsp salt
  8. 1/8 tsp pepper
Puff pastry pizzas
  1. 1 large puff pastry sheet divided in 4, thawed
  2. Artichoke cream
  3. 50g chanterelles
  4. 1 shallot, chopped
  5. 1 1/2 tsp fresh thyme, roughly chopped
  6. 1/4 cup rocket salad
  7. 450g baby tomatoes
  8. salt & pepper
Artichoke cream
  1. Drain the artichokes and mix with the other ingredients in a food processor to a creamy smooth texture.
Puff pastry pizzas
  1. Preheat the oven to 200°C. Carefully remove any dirt from the mushrooms, melt oil in a frying pan and fry thyme and shallots until translucent.
  2. Add chanterelles and fry until water starts to sip out. Add salt and pepper to taste.
  3. Place the puff pastry sheets on a baking tray lined with parchment paper. Spread the artichoke cream over the puff pastry and top with tomato slices and mushrooms. Bake in the oven for about 20 minutes until the pastry turns golden around the edges. Garnish with rocket salad and fresh thyme.
Sofia von Porat https://sofiavonporat.com/

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