Directions

1. To prepare the crust: On a floured surface, gently stretch the dough into a large rectangular shape, aiming for a thinness of about 1 cm with slightly rounded corners.
   
2. Place the dough on a parchment-lined sheet pan and use your fingers to create dimples all over the dough to capture bubbles and achieve a light, airy texture. Brush olive oil over the entire surface of the dough.
   
3. Bake the dough for approximately 12 minutes, adjusting as needed based on your oven. Halfway through, you may need to puncture any air bubbles with a knife to maintain an even surface. The dough should turn to a light golden colour.
   
4. Once the cooked dough has cooled to room temperature, it is ready for the next step.
   
5. To assemble the pizza: Spread the olive tapenade evenly over the dough, leaving a 2 cm border around the edge.
   
6. Arrange the grilled artichoke hearts, halved Bocconcini Cheese, and halved grape tomatoes evenly across the pizza.
   
7. Return the pizza to the oven and bake until the cheese is melted and the tomatoes are soft and slightly wilted.
   
8. Once cooked, sprinkle torn basil leaves over the pizza. Cut into squares and serve.