280 g (9 oz) jar artichoke antipasti, well drained
4 tablespoons pitted kalamata olives
100 g (3 1/2 oz) taleggio cheese, sliced
rocket leaves dressed with olive oil and lemon juice, to serve (optional)
Make up the pizza base mix according to the packet instructions and divide into 4 pieces. Knead each piece briefly on a lightly floured work surface, then roll each into a 12 cm (5 inch) round and place on a baking sheet.
Spread each round with 1 tablespoon of the tomato paste, then randomly scatter the drained artichokes and black olives over the top.
Top with the slices of taleggio, tucked between the vegetables and placed over them. Place in a preheated oven, 220°F (425°F), Gas Mark 7, for 12 minutes until the bases are cooked and the tops lightly browned.
Serve the pizzas hot, with rocket leaves dressed with olive oil and lemon juice, if liked.