Roasted Artichoke and Garlic Pizza with Smoked Anchovies

We like to get back with pizza every once and awhile. The thing is, the pizza dough recipe we use makes four bases - so we always have a few in the freezer whenever we want to throw some pizza together quickly.

Roasted artichokes and roasted garlic are awesome. We all know this. The addition of smoky, salty anchovies, fresh buffalo mozzarella and fresh parsley bring it all together. I won't write out a full recipe here, because I just told you what's on it! Add the parsley AFTER it comes out of the oven.

Here's the most important pizza dough recipe you'll ever use (courtesy of Jamie Oliver):

400 g strong white bread flour
100 g semolina flour, or more strong white bread flour
½ tablespoon fine sea salt
7 g yeast, instant packet
½ tablespoon sugar
325 ml water, lukewarm

Add the yeast and sugar to the water and stir through with a fork and leave for a few minutes. Meanwhile, sift the dry ingredients into the bowl of a stand mixer. Add the flour and mix on low for 10 minutes or so, until the dough is smooth, springy and soft.

Flour the top of the dough and cover with plastic wrap and let rest for at least 15 minutes. The dough is easier to roll thin at room temperature. Divide the dough into as many balls as you want. Alternatively you can wrap some up now and freeze them until you need them, pulling them out the night to thaw in the fridge - just remember to bring to room temperature (an hour or two should do it) before rolling out.

Timing-wise, it's nice to roll the pizza out 15-30 minutes before you want to cook them. Preheat the oven to 500F/250C. A pizza stone REALLY helps here (or a piece of granite) - if you have one put it in the oven to get it nice and hot, if not, it does help to heat up whatever you are baking it on.

When the stone (or baking sheet) is nice and hot and the dough has been rolled out and is ready, remove the stone from the oven and place on the stove top. Sprinkle some cornmeal over the top of the stone so the pizza doesn't stick. Put the pizza dough on the stone and it will immediately start cooking the bottom. Drizzle a little olive oil on it and spread it around lightly with your fingers. Top with the remaining toppings and remember - less is more. Return the pizza to the oven and cook for another 5-8 minutes, or until hot and any cheese you may have on it is bubbly.

Carefully remove the pizza and slide it off of the stone and onto a cutting board so you can slice it. Slice and serve.