125 g (4 oz) artichoke antipasti from a jar, drained
75 g (3 oz) sliced pepperoni
25 g (1 oz) pitted black olives
125 g (4 oz) mozzarella cheese, sliced
1 tablespoon olive oil
green salad, to serve
Dust a large baking sheet with flour. Make up the pizza base mix according to the packet instructions. Turn out the dough on to a lightly floured work surface and knead until smooth and stretchy, then cut in half and roll out 2 large circles. Place on the prepared baking sheet.
Spread the tomato paste over the bases, then top with the artichokes, pepperoni and olives. Arrange the mozzarella on top and bake in a preheated oven, 240°C (475°F), Gas Mark 9, for 10–12 minutes, or until the bases are crisp and the topping is golden.
Drizzle the pizzas with the oil and serve with a green salad.