Special Diet

Ingredients
  • 400 g (13 oz) wholemeal flour
  • 1 x 5 g (¼ oz) sachet fast-action dried yeast
  • 2 teaspoons sugar, plus a pinch
  • 1½ teaspoons salt
  • 2 tablespoons olive oil
  • 225 ml (7½ fl oz) hand-hot water
  • 2 garlic cloves, finely chopped
  • 300 g (10 oz) basil and onion passata
  • 1½ teaspoons dried oregano
  • 400 g (13 oz) can artichokes in water, drained and thickly sliced
  • 200 g (7 oz) asparagus tips
  • 250 g (8 oz) ricotta cheese
  • 100 g (3½ oz) finely grated reduced-fat extra mature Cheddar cheese (optional)
  • handful of rocket leaves
  • chilli oil, for drizzling (optional)
  • salt and pepper
Directions

Put the flour, yeast, 2 teaspoons sugar and the salt in a bowl. Pour in 1 tablespoon of the oil and measurement water and mix to a dough. Turn the dough out onto a lightly floured surface and knead for 4–5 minutes until smooth and elastic. Place in a lightly oiled bowl, cover with oiled clingfilm and leave in a warm place to rise for 1½ hours or until doubled in size.

Meanwhile, heat the remaining oil in a saucepan over a low heat, add the garlic and cook for 1 minute. Stir in the passata, ½ teaspoon of the oregano and a pinch of sugar and season with salt and pepper to taste. Simmer for 30 minutes or until thick. Heat a griddle pan, add the artichokes and cook for 3–4 minutes, turning once, or until slightly charred. Repeat with the asparagus.

Divide the dough into 4 and roll out on a floured surface until about 20 cm (8 inches) in diameter. Place the bases on lightly greased baking sheets, cover and leave to rise for a further 30–45 minutes. Thinly spread the sauce over the bases and arrange the griddled vegetables on top. Add teaspoons of ricotta and the Cheddar, if using. Scatter over the remaining oregano.

Place in a preheated oven, 200°C (400°F), Gas Mark 6, for 12–15 minutes or until bubbling and the bases are crisp. Serve topped with the rocket and drizzled with a little chilli oil, if liked.

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