Ralph's Margate: Creamy Boursin, Spinach & Artichoke Sourdough Pizza

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  1. Blend together 30g of the Boursin with the spinach until smooth
  2. Put all your ingredients for the gribiche into a blender and blend until you have a chunky dressing 
  3. Flatten out and shape the dough ball until this is roughly 11-12 inches 
  4. Top your pizza base with the creamed Boursin & spinach, leaving a 1-2 inch border around the edge. 
  5. Top with mozzarella, crumbled Boursin, artichoke, gribiche, dried chilli, basil leaves and a drizzle of extra virgin olive oil 
  6. Bake in the oven until cooked 
  7. Crumble some additional Boursin on top of the pizza 
  8. Serve and enjoy 


Recipe from Steve @ Ralph’s Margate