Name: Pizza with Artichoke Hearts, Prosciutto and Basil Pesto
Yield: Makes 2 30 cm/12 in pizzas
Ingredients: salt and ground black pepper; fine ground semolina, for sprinkling; olive oil, for drizzling; 50 g /2 oz Gruyère cheese, grated; 30 ml /2 tbsp good-quality basil pesto; ½ quantity pizza dough; 4 artichoke hearts in olive oil, drained and each cut into 4 lengthways; 4 thin slices prosciutto, gently ripped into pieces; 30 ml /2 tbsp golden marjoram or marjoram leaves, roughly chopped