100g/3½oz cooked artichoke hearts, sliced
1 bunch basil
1 x 400g tin cherry tomatoes
½ tsp chilli flakes
1-2 red chillies, chopped
3 garlic cloves, minced
1 onion, diced
2 onions, sliced thinly
splash balsamic vinegar
1 bay leaf
freshly ground black pepper
400g/14oz strong flour, plus extra for dusting
neutral oil, for frying
olive oil, for frying
2 tbsp olive oil
2 tsp fresh oregano
splash red wine vinegar
1 tsp salt
1 tbsp tomato purée
25g/1oz fresh yeast
50²µ/1¾´Ç³ú diced fontina cheese
2 tbsp mascarpone
1 ball smoked mozzarella
50²µ/1¾´Ç³ú Parmesan, grated
2 tbsp ricotta