Buffalo mozzarella, artichoke and lemon pizza - a great idea for the weekend

Mark Bittman is trying to convince people to make pizza at home and his argument is that not only is it budget-friendly but the pizza also tastes better – I have got to agree with the guy. :)
The last time I ordered pizza at my house was nearly 7 years ago and so far we haven’t missed it – actually, to be honest, the pizzas we ate at other people’s homes (because I am the only “crazy person” who makes them at home) cost a lot and/or weren’t all that in terms of flavor.

Here’s my pizza, if you’re interested in becoming a “crazy person” like me; I used to make Richard Bertinet's pizza dough (which is amazing) but since I am always pressed for time I’ve switched to Donna Hay's recipe: it is much faster and equally delicious.

Buffalo mozzarella, artichoke and lemon pizza
adapted from the wonderful Modern Classics (Book 1) and from the always delicious Donna Hay Magazine

Pizza dough:
1 teaspoon dried yeast
pinch of sugar
2/3 cup (160ml) lukewarm water
1 tablespoon extra virgin olive oil
1 ¾ cups + ½ tablespoon (250g) all purpose flour
1 teaspoon table salt

Topping:
1/3 cup tomato sauce (more if you like it)
200g buffalo mozzarella, coarsely grated
6-8 store-bought marinated artichoke hearts, drained and halved lengthwise
finely grated zest of 1 lemon
fresh basil leaves

Place the yeast and sugar in a medium bowl. Add the water and mix with a fork. Let stand for 2-3 minutes or until foamy. Add the olive oil, flour and salt and mix to combine. Transfer to a clean surface (no need to flour it) and knead until smooth and elastic – sprinkle with a little flour if necessary. Form dough into a ball. Lightly oil the same bowl and place the dough in it. Cover with plastic wrap and let it rise in a warm place for 45-60 minutes.
Preheat the oven to 250°C/480°F. With your hands, shape the dough into a rough circle and transfer to a large baking sheet*. Spread with the tomato sauce and cover with the mozzarella. Arrange the artichoke halves on top of the cheese, sprinkle with the lemon zest and bake until golden, 20-25 minutes. Sprinkle with the basil leaves and serve.

* I place the baking sheet in the oven for a good while before baking the pizza; then, I place the dough onto it when it’s really hot, spread the sauce and topping over it very quickly and put it back in the oven – it works really well (since I do not have a pizza stone) and the crust doesn’t get soggy

Serves 4 (at my house it serves 2). :)