2 canned artichoke hearts, thinly sliced
2 basil leaves, shredded
7²µ/¼´Ç³ú beetroot, thinly sliced
15²µ/½´Ç³ú courgette, thinly sliced
10g/1/3oz fennel, thinly sliced
1 garlic clove, finely chopped
3 garlic cloves, roasted and squeezed out of the skins
3 strips of lemon rind, finely sliced
1 onion, chopped
15²µ/½´Ç³ú sweet potato, thinly sliced
300²µ/10½´Ç³ú tomatoes, deseeded and finely chopped
2 tbsp capers, rinsed and drained
pinch dried chilli flakes
1 tbsp olive oil
1 tbsp fresh oregano or 1 tsp dried oregano
½ tsp Himalayan pink salt
285g/9¼oz white spelt flour, plus extra for dusting
½ tsp active dry yeast
15²µ/½´Ç³ú feta, crumbled
10²µ/½´Ç³ú feta, crumbled
6g/¼oz hard goats’ cheese, grated
20g/¾oz buffalo mozzarella, torn into small pieces