Ingredients
For the pizza dough
200g/7oz plain flour
2 tbsp olive oil
1 tsp salt
150ml/5fl oz water
For the topping
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
Method
1. To make the pizza dough, place the flour, olive oil and salt into a large mixing bowl.
2. Add the water gradually, while mixing together. Make sure not to add too much water. Stop when the dough has bound together.
3. Transfer to a floured surface and knead for one minute.
4. Place a crepe pan over a high heat.
5. 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.
6. For the topping, spread the tomato purée and ketchup over the base. Scatter over the Taleggio, artichokes and tomatoes.
7. Drizzle with the olive oil, season with salt and freshly ground black pepper, to taste, and bake for five minutes.
8. Serve sprinkled with the chives and cut into quarters.
