Method
Prep:1hr30min  ›  Cook:30min  ›  Ready in:2hr 

1. Mix together the flour, yeast and salt in a large bowl. Make a well in the centre and stir in the olive oil with enough of the tepid water to make a smooth dough. Turn the dough out onto a lightly floured surface and knead for about 5 minutes until smooth and elastic. Place the dough back in the rinsed out and lightly oiled bowl, then cover with a damp tea towel or oiled cling film and leave in a warm place for 1 hour or until it has doubled in size.
2. Meanwhile, preheat the oven to 200°C/gas 6 and prepare the toppings. Put the leeks in a pan with the mushrooms and wine vinegar, cover and cook on a high heat for 3–4 minutes, shaking the pan occasionally, until softened. Mix the peppers with the artichokes. Mix the garlic into the passata.
3. Turn out the risen dough onto the lightly floured surface and knock it back, knead lightly, then roll out or press out with your knuckles to a 30–32cm round on a lightly greased baking sheet.
4. Spread the passata mixture evenly over the pizza base, then pile the leeks and mushrooms over one quarter of the dough, the peppers and artichokes over a second quarter. Over a third quarter, dot the tapenade and scrunch the Parma ham on top. Spread the olives and tomatoes over the last quarter. Sprinkle over the cheese.
5. Bake the pizza for 25–30 minutes until golden around the edges and lightly browned on top. Scatter over oregano leaves and serve warm, cut into slices.

variation

Strong wholemeal flour or Granary flour can be used for the dough instead of white, but will produce a heavier texture, so they are better mixed half-and-half with white flour. Alternatively you could use a bread mix and make up the dough following the pack instructions.