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Puff Pastry Pizza with Artichoke Cream

Puff Pastry Pizza with Artichoke Cream1

This recipe has become a recurring favorite in our house. It has some of my absolute favorite ingredients (artichokes and mushrooms, a match made in heaven!), and although it feels luxurious it’s actually super easy to make. Convinced yet?

Puff Pastry Pizza with Artichoke Cream

Personally I prefer home made artichoke cream, but you can use a store bought version as well.


Puff Pastry Pizza with Artichoke Cream
Serves 4
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Artichoke Cream
  1. 1 can artichoke hearts
  2. 1 garlic clove, peeled
  3. 1 tsp lemon zest
  4. 1/2 tbsp freshly squeezed lemon juice
  5. 1/4 cup olive oil
  6. 1/4 tsp salt
  7. 1/8 tsp pepper
Artichoke Puff Pastry Pizza
  1. 1 large puff pastry sheet, thawed
  2. 50g chanterelles (or other mushrooms of your liking)
  3. vegan margarine for frying (vegetable oil also works)
  4. 1 small shallots, chopped
  5. 1 1/2 tsp fresh thyme, roughly chopped
  6. 1/4 cup arugula
  7. 450g baby tomatoes, halved
  8. salt & pepper
Artichoke Cream
  1. Drain the artichokes and transfer to a food processor.
  2. Add remaining ingredients and mix until smooth.
Puff Pastry Pizza
  1. Preheat the oven to 200°C/400F. Carefully brush dirt off the mushrooms. Melt margarine in a skillet and fry shallots with the thyme until the onion is translucent, about 3 min.
  2. Add mushrooms and continue frying until they release their liquid. Add salt and pepper to taste and set aside.
  3. Cut the puff pastry into 4 rectangular pieces and transfer to a parchment lined baking sheet. Spread the artichoke cream over the puff pastry pizzas, top with tomatoes and the mushroom/shallot mixture.
  4. Bake in the oven for about 20 min until the puff pastry pizzas are golden around the edges.
  5. Garnish with arugula and fresh thyme.
Sofia von Porat https://sofiavonporat.com/

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  • Jessica
    March 12 at 3:57 pm

    These are gorgeous! I love chanterelles and puff pastry so will have to try them! 🙂

    • Sofia
      March 12 at 5:11 pm

      Thanks Jessica! I’m a huge fan of chanterelles as well, this has actually become my favorite way of enjoying them!