Ingredients

• 450g/1 lb peeled plum tomatoes, weighed whole (or canned without their juice)

• 75ml/5 tbsp olive oil

• 115g/4 oz mushrooms, thinly sliced

• 1 garlic clove, finely chopped

• 1 quantity Basic Piazza Dough

• 350g/12 oz diced mozzarella

• 4 thin slices of ham, cut into 5cm/2 in squares

• 32 black olives, stoned and halved

• 8 artichoke hearts, preserved in oil, drained and cut in half

• 5ml/1 tsp oregano leaves, fresh or dried

• salt and ground black pepper

Serves 4

Method:

1. Preheat the oven to 240C for at least 20 minutes before baking the pizza. Strain the tomatoes through the medium holes of a food mill placed over a bowl, scraping in all the pulp.

2. Heat 30ml/2 tbsp of oil in a saucepan and lightly sauté the mushrooms. Stir in the garlic and set aside.

3. Roll out the pizza dough to a 25cm/10 in circle and place on a greased baking sheet. Spread the pureed tomatoes on the prepared pizza dough, leaving the rim uncovered.

4. Sprinkle evenly with the mozzarella. Spread the mushrooms over one quarter of the pizza.

5. Arrange the ham on another quarter, and the olives and artichoke hearts on the two remaining quarters. Sprinkle with the oregano, salt and pepper and remaining olive oil. Immediately place the pizza in the oven.

6. Bake for about 15-20 minutes, or until the crust is golden brown and the topping is bubbling.