Courgette, Chilli and Artichoke Pizza. Friday nights is pizza nights in our house. Homemade dough tastes so much better than shop bought and its a 100 times better for you. The longer you leave the pizza to rise the better the taste. I normally make my dough early on Friday mornings, knocking it down and letting it rise again, throughout the day.
The beauty of this dough is its versatility, its great for pizzas, flatbreads and even works as a focaccia. I normally make a big garlic bread for Saturday lunch with the leftover dough. I play around with veggie toppings and normally have a mix between cupboard essentials and fresh veggies. See below for topping ideas.
Makes about 6 large pizzas (depending on how thin you are rolling them)