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Dissolve yeast in warm water 10 cl., Add a little flour to form a soft dough.
Let rise for about ten minutes.

In a large bowl, combine flour and salt. Make a well in center of flour, pour slightly lifted the remaining water, olive oil and yeast dough.
Stir with a spatula.

Mixing, firm and smooth with fingertips until. Knead the dough until the dough vigorously comes from the sides of the container.

Blank, cover the dough into a flat pan with a cloth and leave in a warm place until the dough doubles in volume.

In a saucepan, combine 2 c. Tablespoons olive oil gently fry onions 2 chopped, until they are nicely brown. Add the chopped tomatoes and juice box. Salt and pepper and Inns 20 minutes at low heat with the bouquet.

Break the dough with your fist. Expand and the dough on a baking tray lined with a sheet of wax paper and let rise again for a few minutes.

Preheat the oven for 5 minutes at 220 ° C

Hot tomato sauce spread on the entire surface of the dough, but not to the brim.

Arrange a few thin slices of cheese, Laying carefully halved artichoke hearts and broccoli florets, quit sliced ​​with the rest of the cheese. Salt and pepper. Divide the olives and pour a little olive oil.

Bake the pizza for 15 minutes at 220 °. Not consider cooking the dough from drying out, it should be clear and soft.
Ask. According to your oven

Ingredients:

• For the dough:
• 400g flour
• 1 cup of coffee salinity
• 15g dried yeast
• 20 ounces of water hot spring
• 4 cup tbsp olive oil For the filling:
• 130g cheese plants
• 2 onions (peeled 160 gr)
• 765 g of whole peeled tomatoes in juice
• 400g small artichoke hearts
• 250g broccoli (after boiling in salt water)
• 1 bouquet garni costs (parsley, thyme, bay leaves)
• Salt and pepper (to taste)
• Olive oil
• some black olives

Total time: Preparation + cooking time: 40 min
Yield: 6 people