This pita pizza with artichokes, pesto, and arugula is set to be the hit recipe of your summer! Equally comforting and extraordinary, it offers endless variations to keep your meals exciting. We discovered it in "Tous les Légumes," the immensely inspiring book by Caroline Lesguillons, from which we previously shared the superb beet gnocchi recipe.
Ingredients for 4 People:
- 2 or 3 purple artichokes (depending on size)
- 4 pita breads
- 4 tablespoons of ricotta
- 50g of feta
- 4 handfuls of grated Gruyère cheese
- 4 tablespoons of pesto
- Olive oil
- Balsamic cream
- 4 handfuls of arugula
- Basil
- Salt and pepper
Instructions:
- Wash the artichokes and steam them for 30 minutes. Once cooked, cut them in half, remove the leaves, and extract the hearts and bottoms.
- Preheat the oven to 180°C (350°F).
- In a bowl, mash the ricotta with the feta using a fork, then add the grated Gruyère and mix well.
- Spread one tablespoon of pesto on each pita bread and add a bit of the cheese mixture. Top with chopped artichokes, a drizzle of olive oil, and balsamic cream.
- Place the pitas on a baking sheet lined with parchment paper and bake for 15 minutes.
- After baking, top with arugula, a twist of freshly ground pepper, olive oil, balsamic cream, and a few basil leaves. Serve immediately.
Also, check out the best tabbouleh you've ever tasted and a deconstructed strawberry shortcake by Benoît Castel.
