Ingredients

• 500g/1lb 2oz strong white flour
• plus extra for dusting
• ½ tsp salt
• 1 tsp caster sugar
• 7g dried yeast (or 4g fresh yeast)
• 300ml/11fl oz water
• oil
• for greasing
• 2 tbsp olive oil
• 1 onion
• finely chopped
• 2 garlic cloves
• finely chopped
• 2 x 400g/14oz cans chopped tomatoes
• 2 tsp caster sugar
• 1 bunch fresh basil
• leaves chopped
• 12 violet baby artichokes
• peeled
• trimmed and finely sliced
• 350g/12oz buffalo mozzarella
• thickly sliced
• 1 chunk parmesan
• 4 x 115g/4oz Little Wallop
• or similar hard goats' cheeses
• skinned and cut into chunks
• 12 slices Parma ham
• 1 bunch fresh basil
• leaves only

Directions

• For the dough
• place the flour
• salt and sugar into a large bowl and stir to combine.
• Crumble the yeast into a small bowl and add four tablespoons of the water. Whisk to combine and set aside for one minute.
• Pour the yeast mixture into the centre of the flour mixture
• and add the remaining the water. Mix well to form a soft dough.
• Tip the dough out onto a floured work surface and knead until smooth and elastic.
• Place the dough into a lightly greased bowl
• cover with cling film and leave to rise for one hour.
• Remove the dough from the bowl and knead for a minute on a floured work surface
• then divide into four pieces and roll into circles
• 0.5cm/¼in thick.
• For the topping
• heat a frying pan until hot
• then add the oil
• onions and garlic and fry for 3-4 minutes.
• Add the tomatoes
• sugar and the chopped basil and bring to the boil. Reduce the heat and simmer for 20 minutes
• until the sauce has thickened. Season
• to taste
• with salt and freshly ground black pepper and leave to cool.
• Preheat the oven to 220C/425F/Gas 7. Place a heavy baking tray or a pizza stone into the oven to preheat.
• Place the pizza bases onto an upturned
• floured baking tray. Spoon the cooled tomato sauce thinly over the pizza.
• Sprinkle over the artichokes
• mozzarella
• parmesan
• goats' cheese and Parma ham and season with salt and freshly ground black pepper.
• Carefully transfer the pizzas into the oven
• pushing the pizzas from the floured tray onto the hot tray pizza stone. Cook for 15 minutes
• or until the base is crisp and the topping is cooked through.
• Remove from the oven and sprinkle with the basil leaves. Serve immediately.