Pre-heat the oven (200°C)
Remove the largest leaves at the base of the artichokes, then cut off the remaining leaves at 1/3 of the height. Cut the artichokes in 4 and remove the hay.
Soak them for a few minutes in water with the lemon juice to keep them green, then bring the water to a boil and blanch the artichoke quarters for 2 minutes.
Spread the pizza pastry on a parchment paper-lined baking sheet.
Top the pizza pastry with the pesto, leaving 1 cm around the edges. Cut the mozzarella into slices and place them on the pizza.
Divide the artichoke quarters and the olives among the slices and place in the bottom of the oven for about 20 minutes.
Remove from the oven, arrange the rocket salad and basil leaves. Serve hot.
300 g pizza pastry
150 g pesto
6 small artichokes
250 g mozzarella
A handfull of rocket salad
A few leaves of fresh basil
A few black olives