100g/3½oz quartered or sliced artichoke hearts in oil, drained well
large handful fresh basil leaves, roughly torn
100g/3½oz chestnut mushrooms, thinly sliced
½ large courgette, very thinly sliced on the diagonal
2 garlic cloves, crushed
1 small onion, finely chopped
½ red or yellow pepper, seeds removed, thinly sliced
400g tin chopped tomatoes
2 tbsp extra virgin olive
14–16 green or black olives, or a mixture, drained well
flaked sea salt and ground black pepper
1 tsp caster sugar
4 tbsp ground almonds
olive oil, for greasing
1 tsp dried oregano
1 tsp flaked sea salt
1½ tsp fast-action dried yeast
200g/7oz strong white bread flour, plus extra for rolling