Making your own pizza is always a treat. In Geoffrey Smeddle's pizza recipe, the left-field addition of artichoke purée, pine nuts and tangy spring onions makes this a great, simple dinner for friends and family. This vegetarian pizza can easily be adapted to have replacement ingredients other than artichoke and spinach.

Before starting, ensure all the ingredients for the dough base are at room temperature
Make the purée in advance. Fry the shallot and garlic in a little oil and butter until soft. While waiting dice up the Jerusalem artichokes into a fine but rough dice
Add these to the pan and increase the heat a little, then continue cooking until lightly caramelised then transfer to a jug blender
Add a dash of cream, just enough to allow the mix to blitz up and purée. Transfer to the fridge until needed
For the base sift the flour into a large warmed bowl and add a pinch of sea salt. Dissolve the yeast in the warm water then stir in the oil
Sprinkle with a little of the sieved flour then leave for 15 minutes in a warm place until frothy
Make a well in the middle of the flour then pour this yeast mix into the well, kneading well until the dough forms, leaving the side of the bowl cleanly. If too sticky add a touch more flour; if too dry add a dash more water
Form a smooth ball and leave in the middle of the bowl. Cover with cling film and leave in a warm place until doubled in size. This may take an hour, even two
Preheat the oven to 200°C/Gas mark 6. Knead the dough vigorously to knock back and distribute the air bubbles
Knock back
To knock back or knock down is the process where by the dough is punched or kneaded until it returns to its original size before the first rise/proof. This will allow for a second fermentation to take place to add further flavour and develop texture in the crumb
Cut into four then roll out to make a pizza base, as thin as possible and no bigger than half a centimetre thick
Transfer to a lightly oiled tray or baking sheet and allow to rest for 30 minutes
Sprinkle sea salt and olive oil over the base then spread the purée across each one as well. Place in the oven to cook for about 15 minutes until the base is golden and firm
You will need to turn the tray halfway through, bringing the back of the tray to the front of the oven
Scatter the spinach leaves, spring onions and pine nuts over the pizza base and finally scatter the Parmesan all over
Drizzle some olive oil on too then return to the oven for 30 seconds or a minute just to wilt the spinach. Serve at once, with a chilled beer
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Wine Matching

Find out why we suggest matching this Pizza recipe with a medium and round red wine, or a light-bodied red wine




  • 440g of strong white flour, plus extra for dusting
  • 1 packet of fresh yeast
  • 1 pinch of salt
  • 16 tbsp of water
  • 4 tbsp of olive oil, plus extra for greasing

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Spinach pizza gets a fresh update with Jerusalem artichoke purée, spring onions and pine nuts in this wonderful Geoffrey Smeddle pizza recipe.