Ingredients (Serves 4)

4½tbsp olive oil plus extra for greasing

200g self-raising flour, plus extra for dusting

1tsp salt

3tbsp sun-dried tomato puree

100ml cold water

125g asparagus tips

1 garlic clove, finely chopped

300g canned baby artichoke hearts, drained and halved

200g cherry tomatoes, halved

300g pitted black olives, drained

1tsp dried parsley

1tsp dried basil

1tsp dried marjoram

125g bocconcini (mini mozzarella balls)

Crushed sea salt and freshly ground black pepper


1 Preheat the oven to 200C/400F/gas mark 6. Oil a 28cm non-stick ovenproof frying pan or paella pan. Put the flour, two-and-a-half tablespoons of the oil, salt and tomato puree in a bowl. Add the water, a little at a time, to the flour and mix to form a soft, smooth dough. Add a little extra water if necessary.

2 Roll out the dough on a well-floured surface, to form a circle roughly the same size as the pan, then place it in the pan. Use your hand to stretch the dough to cover the base. Bake for about five minutes or until golden.

3 Cook the asparagus tips in a saucepan of boiling water for three minutes. Refresh under cold running water and drain well.

4 Combine the remaining oil, the garlic, artichokes, tomatoes, olives, herbs and asparagus tips. Mix to coat the vegetables in the garlic and herb oil and season well.

5 Spoon the vegetable mix over the pizza base, scatter it with the mozzarella balls and bake for 10 minutes or until the cheese has melted and vegetables are starting to colour.

6 Slide the pizza out of the pan onto a warmed serving plate and cut into four.