Serves 4 | Cook 18 mins
4½ tbsp olive oil, plus extra for greasing
200g self-raising fl our, plus extra for dusting
1 tsp salt
3 tbsp sun-dried tomato purée
100ml cold water
125g asparagus tips
1 clove garlic, fi nely chopped
300g canned baby artichoke hearts, drained and halved
200g cherry tomatoes, halved
300g pitted black olives, drained
1 tsp dried parsley
1 tsp dried basil
1 tsp dried marjoram
125g bocconcini (mini vegetarian mozzarella balls)
crushed sea salt and freshly ground black pepper
Garden pan pizza
1. Preheat the oven to 200C/fan 180C/gas 6. Oil a 28cm non-stick ovenproof frying pan or paella pan.
2. Put the fl our, 2½ tablespoons of the oil, salt and tomato purée in a bowl. Add the water, a little at a time, to the fl our and mix to form a soft, smooth dough. Add a little extra water if necessary.
3. Roll out the dough on a well-floured surface, to form a circle roughly the same size as the pan, then place it in the pan. Use your hand to stretch the dough to cover the base. Bake for about 5 minutes or until golden.
4. Cook the asparagus tips in a pan of boiling water for 3 minutes. Refresh under cold running water and drain well.
5. Combine the remaining oil, the garlic, artichokes, tomatoes, olives, herbs and asparagus tips. Mix to coat
the vegetables in the garlic and herb oil and season well.
6. Spoon the vegetable mix over the pizza base, scatter it with the mozzarella balls and bake for 10 minutes
or until the cheese has melted and vegetables are starting to colour.
7. Slide the pizza out of the pan on to a warmed serving plate and cut into 4.