Of which 6.8 g sugars and 13.8 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Rinsed and dried jarred vegetables · White pizza · Fresh lemon and parsley finish
Allergens gluten, milk
Artichokes, olives and provola
White pizza, no tomato, with melted provola
A Mediterranean white pizza with artichoke, olive and provola. The artichokes, packed in brine, are rinsed, squeezed and dried; the olives are cut. This prep removes brine and water, the two most common causes of a soggy, oversalted base.
Ingredients
- 167 g (6 oz) pizza flour, from base B01 — ingredients 1–4 = one 275 g / 9½ oz B01 dough ball, already risen
- 103 g (3¾ oz) water, from base B01
- 4.7 g salt, from base B01
- 0.3 g dry baker's yeast, from base B01
- 5 g flour, for shaping
- 90 g (3¼ oz) artichoke hearts in brine
- 70 g (2½ oz) provola
- 25 g (1 oz) pitted black olives
- 7 g extra-virgin olive oil
- 3 g fresh parsley
- 1 g lemon zest
- 0.2 g black pepper
Method
- Heat the pizza stone or steel to 250–275 °C (480–525 °F) for 45–60 minutes. Keep the cheese in the fridge while you prep the jarred ingredients.
- Rinse the artichokes under cold water to remove the surface brine. Squeeze them gently, pat dry, weigh out 90 g and cut each heart into three or four pieces.
The full method (8 steps), Rico's tip, the common mistakes and fixes, the variations and storage are in the ebook “Pizzas”. The English edition is coming soon.
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