You can add as many ingredients as you like to this pizza; try chorizo sausage, anchovy fillets, capers, cooked ham, sun-dried tomatoes, hard-boiled eggs etc.
- 15 g fresh yeast
- 250 ml lukewarm water a pinch of sugar
- 1 tbsp olive oil
- 400 g white bread flour 1⁄2 tbsp salt
- 1 small courgette
- 1 yellow pepper
- 125 g mushrooms
- 3 tbsp olive oil
- 1 jar artichokes in olive oil
- 1⁄2 quantity Tomato sauce (see p20), or 400 g tinned chopped tomatoes
- 1 tsp dried oregano
- a handful of black olives
- 250 g smoked mozzarella
- small basil leaves, to garnish
- salt and freshly ground black pepper
1- Crumble the yeast into a measuring jug and add the water, sugar and olive oil. Stir until the yeast has dissolved and leave for 10 minutes until the mixture starts to foam. Place the flour and salt in the mixer bowl. Mix together with the flat beater on speed 2.
2- Change to the dough hook and gradually add the yeast mixture on speed 2. Knead for 1 minute until the dough forms a ball. Cover with a damp tea towel and leave to rise for 1 hour, or until doubled in volume.
Prepare the topping
3- Dice the courgette, slice the pepper thinly and chop the mushrooms. Heat the olive oil in a large frying pan and sauté the vegetables on a high heat until al dente. Drain the artichokes. Add to the vegetables and season to taste. Leave to cool.
4- Preheat the oven to 200°C/gas mark 6. Knock back the dough, then knead briefly on speed 2. Divide the dough into two pieces and roll each one out into a thin circle. Grease two pizza pans and place the dough in the pans. Make a slightly thicker rim around the edge of the dough.
5- Spread the tomato sauce or chopped tomatoes over the dough, then top with the vegetables. Sprinkle over the oregano and olives, then finish with the diced mozzarella. Bake for 15 to 20 minutes until the dough is cooked and the cheese is golden brown and bubbling. Garnish with basil leaves and serve at once.