Artichoke and black olive pizza

Artichokes are in season, abundant and most importantly cheap and tasty. There is nothing like a warm stuffed artichoke (qaqocc mimli) when they first come into season, however there are many more things you can do artichokes while they are still in season.

Artichoke and black olive pizza

Ingredients

For the dough

• 1 tsp dried yeast
• 350ml lukewarm water
• 500g plain flour
• 1.5tsp salt
• Olive oil

For the topping

• Sea salt
• 100g cooked artichoke hearts
• 1 red onion
• 2 spring thyme
• 40g black olives
• Rocket
• Olive oil

Method

1.    Dissolve the yeast in 1.5 tsp of the lukewarm water and mix in 2 tbsp of flour.

2.    Stir everything together to make a smooth paste and leave it to rise under a cloth for 30 mins.

3.    Put the flour in a bowl and make a well in the centre. Pour the sponge yeast, salt, oil and the rest of the water and mix until it forms a smooth dough.

4.    Put in a clean bowl, cover with a cloth and leave to rest for 30 mins.

5.    Pre-heat the oven to 250°C.

6.    Divide the dough in two pieces and roll into a 30cm oval

7.    Season the dough all over with salt, paint the rim with olive oil, scatter the mozzarella, artichoke, onions and thyme.

8.    Cook for 12 to 15 mins, scattering the olives over the top five mins before the end of cooking.

9.    Scatter with rocket, drizzle with olive oil and serve immediately.