Ingredients

• 200g/7oz plain flour
• 2 tbsp olive oil
• 1 tsp salt
• 150ml/5fl oz water
• 1tbsp tomato purée
• 1tbsp tomato ketchup
• 2 tbsp olive oil
• 100g/3½oz Taleggio cheese
• grated
• 50g/1¾oz cooked artichoke hearts
• 50g/1¾oz sun-dried tomatoes
• 1tsp chives
• chopped
• salt and freshly ground black pepper
• to taste

Directions

• To make the pizza dough
• place the flour
• olive oil and salt into a large mixing bowl.
• Add the water gradually
• while mixing together. Make sure not to add too much water. Stop when the dough has bound together.
• Transfer to a floured surface and knead for one minute.
• Place a crepe pan over a high heat.
• Roll the dough into a thin round to fit the pan. Place in the crepe pan and cook in the crepe pan for one minute on each side.
• For the topping
• spread the tomato purée and ketchup over the base. Scatter over the Taleggio
• artichokes and tomatoes.
• Drizzle with the olive oil
• season with salt and freshly ground black pepper
• to taste
• and bake for five minutes.
• Serve sprinkled with the chives and cut into quarters.