Preheat oven to 200C/180C fan-forced. Grease two baking trays. Place a pizza base on each prepared tray.
Sprinkle each pizza base with 1/4 cup cheese. Top each with salami, mushrooms and tomatoes. Sprinkle each with remaining pizza cheese. Bake for 10 minutes or until bases are crisp and cheese is melted and golden.
2 to 3 cups shredded low-moisture part-skim mozzarella cheese
½ cup jarred or canned artichoke, cut into pieces
½ cup fresh red or orange bell pepper, cut into narrow strips
½ cup red onion, cut into thin wedges
½ cup halved cherry tomatoes
½ cup pitted Kalamata olives, halved lengthwise
½ cup sliced almonds (optional)
Optional garnishes: Fresh basil (small leaves or torn), red pepper flakes and/or finely grated parmesan cheese
Instructions
Preheat the oven to 260 degrees C with a rack in the upper third of the oven. If you’re using a baking stone or baking steel, place it on the upper rack. Prepare dough through step 5.
Spread pizza sauce evenly over the two pizzas, leaving about 1 inch bare around the edges. Evenly distribute the spinach on top of the sauce, followed by the cheese (use all three cups if you want a cheesy pizza as shown here).
Top the pizzas with artichoke, bell pepper, red onion, tomatoes, olives and almonds (if using).
Bake pizzas individually on the top rack until the crust is golden and the cheese is golden and bubbly, about 10 to 12 minutes (or significantly less, if you’re using a baking stone/steel — keep an eye on it).
Transfer pizzas to a cutting board and sprinkle with with fresh basil, red pepper flakes and Parmesan, if using. Slice and serve! Leftover pizza keeps well in the refrigerator for 4 days, or for several months in the freezer.
