Place in a bowl, the flour, salt, sugar, yeast and basil. Knead into soft stiff dough and allow resting for 45 minutes in a warm covered area to prove before use. Grease a pizza pan with olive oil and spread the dough on top. In a separate bowl mix together the ricotta, garlic, lemon zest & artichokes dip; spread over the pizza base. Garnish with olives, allow further 20 minutes resting time and bake in a previously warmed oven at 180⁰c for approximately 15 minutes. Serve while still hot, sprinkled with basil leaves, chopped pistachios & a good drizzle of olive oil

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