Extra time:10min ›
- Mix together the flour, yeast and salt in a large bowl. Make a well in the centre and stir in the olive oil with enough of the tepid water to make a smooth dough. Turn the dough out onto a lightly floured surface and knead for 5 to 10 minutes until smooth and elastic.
- Place the dough back in the rinsed-out and lightly oiled bowl, then cover with a damp tea towel or oiled plastic wrap and leave in a warm place for 1 hour or until it has doubled in size.
- While the dough is rising, prepare the toppings. Put the leeks in a saucepan with the mushrooms and vinegar, cover and cook on a high heat for 3–4 minutes, shaking the pan occasionally, until softened. Mix the capsicums with the artichokes. Mix the garlic into the tomato purée.
- Preheat the oven to 200°C. Lightly grease a baking tray. Turn out the risen dough onto the lightly floured surface and knead lightly, then roll or press the dough out with your knuckles to form a 30–32 cm round. Transfer dough to baking tray.
- Spread the tomato purée mixture evenly over the pizza base, then pile the leeks and mushrooms over one-quarter of the dough and the capsicums and artichokes over a second quarter. Over a third quarter, dot the tapenade and scrunch the prosciutto on top. Spread the olives and tomatoes over the last quarter. Sprinkle the cheese over the whole pizza.
- Bake the pizza for about 30 minutes until golden around the edges and lightly browned on top. Scatter some sprigs of oregano over the pizza, cut into slices and serve piping hot.
4 portions vegetables
Bread flour has a higher gluten content than normal flour, so will give better results. If your supermarket doesn't stock it, try the health-food store.
Wholemeal flour can be used for the dough instead of white, but it will produce a heavier texture. If you like, mix half wholemeal flour and plain flour.