Step 1

Preheat the oven to 200°C/400°F/gas

Step 2

Rub the inside of a 25cm x 35cm baking tray with a little olive oil. Put the flour into a bowl with a small pinch of sea salt, then gradually add 275ml of water, mixing with a fork as you go. Tip on to a flour-dusted surface and knead for a few minutes, until smooth, then use a rolling pin to stretch it out to a large rectangle, just slightly bigger than the tray, dusting the rolling pin with extra flour as you go. Carefully lift the dough into the tray, leaving it overhanging at the edges. Rub the dough all over with pesto, then tear over the mozzarella.

Step 4

Halve the cherry tomatoes and drain the artichokes, reserving the oil. Drizzle both with 1 tablespoon of artichoke oil, add a pinch of black pepper, then scatter over the dough. Twist and fold in the overhang to make a crust, rubbing the exposed dough with a little more artichoke oil. Cook on the bottom shelf of the oven for 30 minutes, or until golden and puffed up. Great with a salad on the side.