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Roasted Red Peppers & Artichokes

Spicy Indian Kohlrabi & Pickled Onion Pizza

Spicy Indian Kohlrabi & Pickled Onion Pizza

Spicy Indian Kohlrabi & Pickled Onion Pizza

Roasted artichokes with curry aioli, roasted red peppers, cherry tomatoes, manchego cheese, fresh oregano


In the past we've taken the time to labor over the preparation of whole fresh artichokes, but this pizza is all about the cheater's way out. Fresh is usually the superior option, but sometimes you just have to be okay with using canned vegetables. And I'm okay with it. Artichokes are a pain.




1 ball of pizza dough

flour for dusting

semolina flour for pizza stone

olive oil

salt & pepper

1 hunk of manchego cheese, grated

handful of assorted cherry tomatoes, halved

1 sprig fresh oregano, leaves separated from stem

1-2 red bell peppers

1-2 cans of artichoke hearts, drained & quartered or cut into equal wedges

For the aioli:

3 tablespoons mayonnaise

1 clove garlic, minced

1/2 teaspoon curry powder

pinch of sea salt

1.5 teaspoons lemon juice


*Preheat your oven to 500° F. Place your whole bell pepper(s) directly on a sheet pan and roast for 30-40 minutes, until the skin is charred & wrinkly. Take the pan out and immediately cover the whole thing with aluminum foil. This will help make the skins easier to remove. Set aside for about a half hour, or until the peppers are cool enough to handle. Decrease the oven temperature to 400° F.

To remove the skins, you can hold the peppers with a paper towel and rub until they start to peel off fairly easily. Now you can trim and deseed the peppers, cutting them into strips and setting them aside.

While your peppers are cooling off, roast your artichoke hearts. Lay them out in an even layer on a baking sheet and pop them in the oven for about 14 minutes, shaking them up halfway through. When they're starting to get slightly browned at the edges, take them out and set aside, increasing the oven temperature to 550° F, or as hot as it will go.

Meanwhile, you can prepare your curry aioli. Combine all the aioli ingredients in a small bowl and whisk until fully combined and smooth. Keep this in the fridge until you're ready to use it.

Next, prepare your dough using the instructions on the right. After you've baked it for a minute, take it out and brush it lightly with olive oil, then spread out an even layer of the aioli on top. Sprinkle most of the manchego over the dough, then top with the peppers, artichokes & tomatoes, adding a little extra cheese at the end.

Bake the pizza until the cheese is melty and the crust is a nice golden brown. Take it out, sprinkle with some fresh oregano leaves and enjoy!


*Note: to make this pizza even easier on the night of, you can make your roasted red peppers in advance and store them in the fridge until you're ready to put them on the pizza.

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Start stretching it from the center, then move it around in a circle so that gravity stretches it and creates a natural crust. It helps to put some olive oil on your hands first.



Place the dough on your floured surface & push it out with your fingertips until it's the size of your pizza stone. You can fold over the edges to create an extra fluffy crust.



When the oven is hot (preheat it with the stone inside), sprinkle some semolina flour on the pizza stone and place your dough on it.


Bake it for about a minute, or until it starts to bubble, then take it out. This last step isn't 100% necessary, but I feel like it adds a little extra crispiness to the crust.


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