Pizza dough
• 2 1/2?cups (625 ml) white bread or plain flour
• 7 g sachet dried yeast
• 1/4 tsp (1 ml) salt
• 2 tbsp (25 ml) olive oil
• Between 1/4 and 1 cup (about 200 ml) tepid water

• 5 oz (150 g) baby leeks, trimmed and sliced
• 4 oz (125 g) mushrooms, sliced
• 1 tbsp (15 ml) white wine vinegar
• 4 large grilled red pepper pieces, drained and thickly sliced
• 2/3?cup (150 ml) canned artichoke hearts, drained and quartered
• 1 garlic clove, finely chopped
• 2/3?cup (150 ml) tomato paste
• 1 tbsp (15 ml) tapenade
• 1 oz (50 g) prosciutto, thinly sliced
• 1/4 cup (50 ml) pitted black olives, sliced
• 1/2?cup (125 ml) semi-dried tomatoes, chopped
• 1/2?cup (125 ml) grated mozzarella cheese
• A few fresh sprigs of oregano

1. Mix flour, yeast and salt in large bowl. Make well in centre and stir in olive oil with enough tepid water to make smooth dough. Turn dough out onto lightly floured surface and knead five minutes until smooth and elastic. Place dough back in rinsed-out and lightly oiled bowl, then cover with damp dishcloth or oiled plastic wrap and leave in warm place for 1 hour or until doubled in size.

2. Meanwhile, preheat oven to 400°F (200°C) and prepare toppings. Put leeks in pot with mushrooms and vinegar, cover and cook on high heat 3–4 minutes, shaking pot occasionally, until softened. Mix peppers with artichokes. Mix garlic into tomato paste.

3. Turn out risen dough onto lightly floured surface and knock back, knead lightly, then roll out or press out with knuckles to about 12in. (30–32 cm) round on lightly greased baking tray.

4. Spread tomato paste mixture evenly over pizza base, then pile leeks and mushrooms over one-quarter of dough and peppers and artichokes over second quarter. Over third quarter, dot tapenade and scrunch prosciutto on top. Spread olives and tomatoes over last quarter. Sprinkle cheese over whole pizza.

5. Bake pizza 30 minutes until golden around edges and lightly browned on top. Scatter some sprigs of oregano over pizza, cut into slices and serve piping hot.

Serves 4

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