1½ cups hot tap water
1 tsp caster sugar
7g packet instant dried yeast
3½ cups plain flour
1/3 cup olive oil
4 00g can cannellini beans, drained, rinsed
1 cup green olives, pitted, finely chopped
½ cup flat-leaf parsley leaves, finely chopped
¼ cup extra-virgin olive oil
8 marinated globe artichokes, halved
200g Taleggio cheese, sliced
1 Whisk water, sugar and yeast in a jug. Set aside in a warm place for 10 minutes or until frothy.
2 Place flour into a large bowl. Make a well in the centre. Add yeast mixture and 2 tbsp oil. Stir until a soft dough forms. Turn onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Place into a greased bowl. Cover and leave somewhere warm for 20 minutes.
3 Place beans into a food processor with remaining oil and 2 tbsp water. Process until a smooth puree forms. Combine olives, parsley and extra-virgin olive oil. Set aside.
4 Preheat oven to 220°C. Grease 2 baking trays or 24cm pizza trays. Punch down dough and divide in half. Roll each portion of dough into a 24cm round pizza base.
5 Transfer to prepared trays. Spread with bean puree, then top with artichokes and slices of cheese. Bake for 20 minutes or until pizza base is crisp and cheese on top is melted and golden. Spoon over the olive and parsley oil. Serve.