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?
Personally I prefer home made artichoke cream, but you can use a store bought version as well.
- 1 can artichoke hearts
- 1 garlic clove, peeled
- 1 tsp lemon zest
- 1/2 tbsp freshly squeezed lemon juice
- 1/4 cup olive oil
- 1/4 tsp salt
- 1/8 tsp pepper
- 1 large puff pastry sheet, thawed
- 50g chanterelles (or other mushrooms of your liking)
- vegan margarine for frying (vegetable oil also works)
- 1 small shallots, chopped
- 1 1/2 tsp fresh thyme, roughly chopped
- 1/4 cup arugula
- 450g baby tomatoes, halved
- salt & pepper
- Drain the artichokes and transfer to a food processor.
- Add remaining ingredients and mix until smooth.
- 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.
- Add mushrooms and continue frying until they release their liquid. Add salt and pepper to taste and set aside.
- 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.
- Bake in the oven for about 20 min until the puff pastry pizzas are golden around the edges.
- Garnish with arugula and fresh thyme.