Rustic Artichoke and Potato Stuffed Pizza

I can provide you with a recipe for a delicious rustic artichoke and potato stuffed pizza. It is a delightful dish that combines earthy flavors in a perfect union, ideal for a family lunch or an outdoor picnic.

Ingredients

For the dough:

• 500 g of flour
• 220 ml of lukewarm water
• 25 g of fresh brewer’s yeast or 7 g of dry brewer’s yeast
• 2 tablespoons of extra virgin olive oil
• 1 teaspoon of salt
• 1 teaspoon of sugar

For the filling:

• 4 artichokes
• 3 medium potatoes
• 200 g of fresh cheese (such as mozzarella or scamorza)
• 100 g of cooked ham (optional)
• 2 cloves of garlic
• Chopped parsley to taste
• Salt and pepper to taste
• Extra virgin olive oil to taste

Preparation

1. Start with the dough: dissolve the yeast in lukewarm water with sugar. Then, in a large bowl, put the flour and make a well in the center where you will pour the water with the dissolved yeast, oil, and salt. Knead until you have a smooth and homogeneous ball. Let it rise in a warm place until it doubles in volume, covering it with a cloth.

2. While the dough rises, prepare the filling: clean the artichokes and cut them into thin wedges, then put them in acidulated water with lemon juice to prevent browning.

3. Peel the potatoes and cut them into cubes. In a large pan, heat the oil with a clove of garlic and sauté the artichokes with the potatoes. Add salt, pepper, parsley, and cook with a lid on medium heat for about 15-20 minutes, until soft.

4. If using cooked ham, cut it into cubes and add it to the vegetables. At the end of cooking, remove the garlic and let the mixture cool.

5. Roll out half of the risen dough in an oiled pan, creating a raised edge. Distribute the now-cooled artichoke and potato mix on top of the dough base.

6. Add the cheese, cut into cubes or slices, over the vegetables.

7. Roll out the other half of the dough and cover the filling, sealing the edges well.

8. Bake in a preheated oven at 200 °C for about 30-40 minutes or until the surface becomes golden.

9. Let it cool slightly before serving to allow the filling to settle.

Curiosity

In Italy, the rustic pizza has different names and regional variations. For example, in Campania, it is a classic during Easter festivities and is often enriched with ingredients like cured meats and aged cheeses. In the case of the version with artichokes and potatoes, it is a more “country-style” variant, celebrating the produce of the land in a harmony of simple yet genuine flavors.