Method

1. Make the base: put the flour, yeast, sugar, salt and olives in a large bowl and mix together. Pour in 135ml lukewarm water and bring the dough together, then knead for 10–15 min until the dough springs back. If you have a stand mixer, use a dough hook and knead the dough for 10 min until it is elastic and springs back to touch. Put into a lightly greased bowl and leave to rise for 1 hr until doubled in size.

2. Meanwhile, make the sauce. Put all the ingredients, reserving a few basil leaves, in a processor and pulse to bring them together. You still want some texture, so avoid over-blending. Transfer to a bowl, cover and keep in the fridge until needed.

3. Heat the oven to 220°C/fan 200°C/gas 7. Line a baking tray with baking paper. Knock back the dough and divide into 2 equal pieces. On a lightly floured surface, roll out each piece to a 1–2mm thick round, then put on to the lined baking tray. Spray each round with a little oil, then bake for 15–20 min until the base is crisp and a little golden.

4. Leave to cool, then dollop on the avocado sauce. Top with the artichoke quarters, spring onions, olives, chilli and reserved basil leaves to serve.