No-rise Wholemeal Pizzas

Dough

• 200 - 250 g mozzarella, drained, cut in pieces (2 cm), to taste
• 2 tsp dried instant yeast
  of 20 g fresh yeast, crumbled
• 450 g strong wholemeal bread flour, plus extra for dusting
• 250 g water, warm
• 30 g extra virgin olive oil
• 1 tsp caster sugar
• 1 tsp fine sea salt

Topping and Assembly

• 20 pitted black olives, halved
• 2 roasted red peppers, preserved, thinly sliced (1 cm)
• 2 red onions, small, thinly sliced (5 mm)
• 190 g red pesto, homemade (see tip)
  of 1 jar red pesto (190 g jar)
• 1 jar artichoke heart, in oil (1 x 280 g jar), drained, quartered
• 2 Tbsp toasted pine nuts
• balsamic glaze, for drizzling