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
Method
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.
Comments: Our rules
We want our comments to be a lively and valuable part of our community - a place where readers can debate and engage with the most important local issues. The ability to comment on our stories is a privilege, not a right, however, and that privilege may be withdrawn if it is abused or misused.
Please report any comments that break our rules.
Read the rules here