Prepare the pizza dough according to instructions the night before beginning (or thaw your frozen dough in the refrigerator). Make sure it's been shaped and risen before beginning.
1/2 batch spelt sourdough pizza crust
Make the pesto, if needed, and set aside.
50 grams dairy free pesto
Preheat the oven to 240°C (460°F).
Spread the pizza dough with the pesto, reserving a couple tablespoons for drizzling over the pizza before serving. Leave 2-3 cm (1 inch) from the edge for the crust.
Top with, in the following order, the greens, zucchini, artichoke hearts, and tomato confit.
1 large handful hardy greens, 1 small zucchini, 4 jarred artichoke hearts, 100 grams tomato confit
Once the oven is hot, place the baking sheet with the pizza onto the centre rack. Bake for 15-18 minutes, or until the edges are a dark golden brown.
Cool for five minutes before slicing and serving with extra pesto and basil leaves. Leftovers are good cold and will keep for a couple of days in the refrigerator.