Whole Wheat Artichoke and Mozzarella Pizza

Serves 4 – 6

1 heaped teaspoon active dried yeast
3/4 cup lukewarm water
1 tablespoon olive oil
1/2 teaspoon each of salt, sugar, dried basil and oregano
1 tablespoon wheatgerm
3/4 cup each whole wheat
3/4 cup all-purpose flour, plus a little extra for kneading
1/3 cup tomato sauce
(see our recipe for making a basic tomato sauce)
1 1/2 cups mozzarella cheese, grated
1 zucchini, thinly sliced
10-12 black olives, halved lengthways
1 cup artichoke hearts, drained and quartered
1/4 cup Parmesan cheese, grated

Dissolve the yeast in the water in a large bowl. Add the oil, salt, sugar, basil, oregano, wheatgerm and all-purpose flour. Beat until the mixture is smooth. Beat in the whole wheat flour until the dough holds together.
Tip the dough onto a lightly floured surface and knead until the dough is smooth and elastic. Place in a large greased bowl, cover and leave in a warm place to rise (about 45 minutes or until the dough has roughly doubled in size).

Preheat oven to 230 C. Roll the dough out to form a 35cm circle then place on a greased pizza tray.

Spread the tomato sauce over the pizza base and then follow with the mozzarella. Arrange the zucchini slices on top. Distribute the artichoke quarters and olives over the pizza, then sprinkle with the Parmesan cheese.

Bake for about 15 – 20 minutes or until the base is crispy at the edges.

Serve and enjoy!