Instructions: To make the pizza dough in a bowl cream the fresh yeast with the sugar then whisk in the warm water.

Leave for 10 minutes until frothy.

For other yeasts use according to the packet instructions.

Sift the flour into a large bowl and make a well in the centre.

Pour m the yeast mixture olive oil and salt. Mix together with a roundbladed knife then using your hands until the dough comes together.

Tip out onto a floured surface.

With clean dry hands knead the dough for 10 minutes until smooth elastic and quite soft (or for 2 minutes in a food processor).

If too soft to handle knead in a little more flour.

Place in a clean oiled bowl cover with a damp teatowel and leave to rise for about 1 hour until doubled in size.

Cut each tomato into six wedges.

Halve or quarter the artichoke hearts.

Peel and finely slice the garlic.

Slice the mozzarella.

Knock back the dough and roll out or stretch with your fingers to a 300mm circle on the floured plain shelf.

Spread the sundried tomato paste over the pizza base.

Arrange half the mozzarella slices on the base.

Scatter over the tomatoes artichoke hearts and garlic.

Scrunch up the prosciutto and drape over the pizza.

Scatter over the remaining mozzarella and drizzle with oil.

Sprinkle with the parmesan.

Bake for 10 minutes on the floor of the roasting oven until golden and sizzling. Serve immediately sprinkled with oregano or basil leaves.

To make two smaller pizzas halve the dough and roll out two 200mm circles.

For a vegetarian pizza replace the ham with gulled aubergine slices. A large sumptuous crisp pizza topped with chunky vegetables and sweet prosciutto which cooks to a delicious crispness. The artichokes and plum tomatoes give the pizza juiciness the latter keepmg their shape in the short cooking time.

Serves 4

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