Pizza with baby artichoke hearts


30 mins

15 mins


15 oz. all-purpose flour
2 tablespoons fresh brewer’s yeast
1 cup warm water
1 tablespoon extra virgin olive oil
10 tablespoons tomato sauce
2 mozzarella, sliced
Oregano, to taste
Salt, to taste
Dry-cured ham, to taste
Fresh basil leaves
Kemia baby artichokes hearts


  1. Combine yeast and lukewarm water. Cover and let stand for 15 minutes.
  2. Mix flour with dissolved yeast in a large bowl.
  3. Add extra virgin olive oil and a pinch of salt. Combine with a wooden spoon.
  4. Transfer the dough on a lightly floured surface and knead until you obtain a smooth and elastic dough.
  5. Cover and let it rise for at least 3 hours.
  6. Knead again and let it rise for an additional hour and a half.
  7. Preheat the oven to 392F°.
  8. Divide the dough into two equal parts and spread it onto a round greased baking dish.
  9. Spread tomato sauce over the dough, except over the edges. Sprinkle with oregano.
  10. Top with mozzarella and bake for 15 minutes.
  11. Remove from the oven, and top with dry-cured ham, basil leaves, and baby artichoke hearts.

Additional Tips

  • Top pizza with your favorite Kémia ingredients, use black olives, cayenne peppers, or these delicious baby artichoke hearts.