Serves 2, prep time 10 minutes, cooking 25 minutes
INGREDIENTS
FOR THE BASE
1 tbsp of olive oil
200g of bread flour
1 tsp of dried yeast
125ml of warm water
FOR THE TOPPING
4 tbsp of tomato purée
1 red onion diced
2 garlic cloves chopped
6 artichokes hearts
1 ball of mozzarella
6 sun-dried tomatoes slices
2 tbsp of dried oregano
1 tbsp of paprika
Basil leaves to serve
METHOD
Preheat the oven to 180ºC. Sift the flour into a bowl and add salt.
Dissolve the yeast in a little hot water then add to the flour.
Add the water and mix into a dough.
Transfer the mixture onto a floured surface and knead.
Place the dough in a bowl, cover and leave to proof for 30 minutes.
Grease the pan and add the dough, even out and push into the corners.
On a medium heat cook the base.
When the dough has risen flip over and cook the other side.
Remove the pan from the heat, add a layer of tomato puree, then top with onions and garlic.
Next, tear the mozzarella over the onion, add the artichokes and sun-dried tomato. Sprinkle with oregano and paprika.
Place in the oven for ten minutes, until the cheese had melted.
Serve topped with basil.