Add olive oil to a large pot and bring to a high heat. Add the capsicum, onion and broccolini and cook for 5 minutes. Then add the artichoke, garlic and seasoning and cook for an additional 1 minute. Take off the heat.

Add the water, sugar and yeast into a large mixing bowl or jug and mix using a fork until well combined. Allot o sit in a warm spot for 5 minutes. It should go frothy.

Meanwhile add the flour and salt to a large mixing bowl and mix to combine. I used a stand mixer fitted with a dough hook which makes it an easy process, but you can knead this dough by hand.

Add the oil to the frothy water and mix, the while the mixer is on low speed pour it into the dry ingredients. Allow to knead for 10 minutes. If kneading by hand, knead until the dough is smooth and elastic. Place back in the bowl and cover with plastic wrap. Set aside in a warm spot for 2 hours to rise.

Preheat your oven to 250°C / 480°F Pour the dough out on to a floured workbench and knead into a ball. Cut into 2 pieces. Placed back on your bench and cover with a large mixing bowl (upside down). Allow to rise for 30 minutes.

Stretch out to about 14 inches in diameter using your hands and place on a 14-inch round pizza tray or large rectangle baking tray.

Brush the outside with olive oil. Add about half the sauce on each pizza base and spread out leaving some of the base showing on the outside. Sprinkle with parmesan, add grilled veggies on top and then add some torn mozzarella. Bake for 10 minutes. Garnish with basil leaves and slice to serve.