Artichoke & Salami Pizza

Serves: 3

Preparation: 1 hour


  • 225g Strong White Bread Flour
  • 1 tsp Easy-blend Dried Yeast
  • 1⁄2 tsp coarse Sea Salt
  • 1 tbsp Olive Oil


  • 2 tsp Extra Virgin Olive Oil
  • 150ml Passata
  • 1 garlic Clove, chopped, finely
  • 15g fresh Basil Leaves, a few reserved to garnish and the rest torn
  • 1⁄2 × 390g can Artichoke Hearts, drained and halved
  • 115g Button Mushrooms, sliced
  • 25g Italian Salami with Peppercorns, slices halved
  • 125g Buffalo Mozzarella, sliced thinly
  • 1⁄2 small Red Onion, sliced thinly
  • 12 Black Olives
  • 15g Parmesan Cheese, shavings, to garnish


  1. Combine the flour, yeast and salt in a bowl.
  2. Make a well in the centre and pour in the oil and 150ml  of warm water.
  3. Mix to combine and then tip out on to a work surface and knead for 10 minutes until the dough is smooth.
  4. Place in an oiled polythene bag, in a warm place, for about 15 minutes.
  5. Preheat the oven to 220°C/Gas Mark 7.
  6. Grease a baking tray.
  7. Either roll out the dough on a lightly floured work surface or shape with your hands into a 30 cm round.
  8. Place on the baking tray and brush lightly with 1 teaspoon of the oil.
  9. Smooth the passata evenly over the surface and scatter with the garlic and basil. Top with the remaining ingredients.
  10. Cover loosely with an oiled polythene bag and leave in a warm place for 15 minutes to enable the dough to puff up slightly.
  11. Remove the bag and drizzle the remaining teaspoon of oil over the pizza.
  12. Bake in the centre of the oven for 15–20 minutes. Check after 15 minutes and dab off any liquid that has come out of the mushrooms with a little kitchen towel.
  13. Return to the oven for a further 5 minutes, if you like a crisp pizza.
  14. Serve garnished with the Parmesan shavings and reserved basil sprigs.

This recipe is from Traditional Favourites published by Simon & Schuster in 2012 ISBN 978-1-47110-178-6 priced £12.99

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