- 500ml Anchor Cooking Cream
- 1/2tbsp Chopped Garlic
- 1 cup Stock of Choice
- 1 cup Pureed Artichoke
- 1tbsp Grated Parmesan Cheese
- 3/4cup Water
- Salt and Pepper to taste
- Sliced Artichokes
- Chiffonate of Basil
Preheat oven to 230C.
Heat sautéed pan until it smokes.
Add garlic and a splash of oil. Cook the garlic until it starts to brown.
Add stock, stirring when it comes to a simmer.
Bring to a simmer, stir and remove from heat. Cool sauce before use.
Stretch dough. Add artichoke sauce. Top with sliced artichokes and mozzarella.
Cook for 7-10 minutes. Add chiffonade of basil. Serve.