Artichoke and Red Pepper Pizza - Filippo Berio

Ingredients

• 225g strong plain white flour
• ½ tsp salt
• ½ tsp fast- action dried yeast
• 150ml warm water
• 3 tbsp Filippo Berio Extra Virgin Olive Oil, plus extra for drizzling
• 2 cloves garlic, crushed
• 1 tbsp tomato puree
• 1 tsp dried oregano
• 400 g can crushed or diced tomatoes
• Pinch chilli flakes, optional
• Salt and freshly ground black pepper
• 125g ball buffalo Mozzarella, drained well and roughly sliced
• 5 chargrilled Artichokes, halved
• ½ red pepper, deseeded and sliced
• Fresh basil leaves
• Filippo Berio Extra Virgin Olive Oil , for greasing and drizzling