ingredients
makes 32
3 - 4 tablespoons olive oil
2 onions, thinly sliced
2 garlic cloves, chopped
1/2 pound mushrooms, sliced
8 ounce can chopped tomatoes
1/2 pound pepperoni or cooked Italian-style spicy sausage, chopped
1 tsp chilli flakes
1 tsp dried oregano
115 g (4 oz) sun-dried tomatoes, packed in oil, drained and sliced
1 pound bottled marinated artichoke hearts, well drained and cut into quarters
1/2 pound mozzarella cheese, shredded
4 tablespoons freshly grated Parmesan cheese
fresh basil leaves, stoned black olives and sliced fresh red pepper, to garnish
for the dough
1 packet pizza dough mix
ground corn (maize), for dusting
virgin olive oil, for brushing and drizzling
method
1. Prepare the pizza dough according to the manufacturer's instructions on the packet. Set the prepared dough aside to rise for the required amount of time.
2. Prepare the tomato sauce. In a large deep skillet, heat the oil over medium-high heat. Add the sliced onions and cook for 3 - 5 minutes until softened. Add the chopped garlic and mushrooms and cook for 3-4 minutes more, until the mushrooms begin to change colour.
3. Stir in the chopped tomatoes, pepperoni or sausage, chilli flakes and oregano and simmer for 20 - 30 minutes, stirring frequently, until the sauce is thickened and reduced. Stir in the sun-dried tomatoes and set the sauce aside to cool slightly.
4. Preheat the oven to 240°C/475°F. Line 1 large or 2 small baking sheets with foil, shiny side up. Sprinkle generously with ground corn (maize). Cut the dough in half and roll out each half to a 12 inch round. Transfer to the baking sheet and brush the dough with oil.
5. Divide the spicy tomato sauce between the dough rounds, spreading to within 1/2 inch of the edge. Bake in the preheated oven for 5 minutes, on the lowest shelf of the oven. Arrange half the artichoke hearts over each dough round, sprinkle evenly with the mozzarella and a little Parmesan.
6. Bake each one in the oven on the bottom shelf for 12 - 15 minutes longer, until the edge of the crust is crisp and brown and the topping is golden and bubbling. Transfer the pizza rounds on to a wire rack, using a palette knife, and allow to cool slightly.
7. Slide the pizzas on to a chopping board and cut each into 16 thin wedges. Garnish each pizza wedge with a basil leaf, one black olive and a slice of pepper and serve immediately.
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