Recipe: Garlic Creme Fraiche, Artichoke and Olive Tapenade Pizza

Ingredients

• 250g ‘00’ flour
• 1 teaspoon instant dried yeast
• ½ teaspoon salt
• Large pinch caster sugar
• 160ml water
• Polenta, for coating the base of the dough
• 1 x 295g jar pitted kalamata olives (150g drained weight)
• 2 teaspoons capers
• 1 clove garlic
• 3 anchovy fillets
• 1 teaspoon red wine vinegar
• 3 tablespoons olive oil
• 300g creme fraiche
• 2 cloves garlic, crushed or grated
• 10 pieces roasted artichokes from a jar
• Small handful parsley leaves, chopped