James Strawbridge's Goat's Cheese & Artichoke Pizza

James Strawbridge's Goat's Cheese & Artichoke Pizza

Homemade pizza is such a simple pleasure and it's so easy to make your own from scratch. James' recipe uses a gorgeous mix of charcuterie from Real Cure with artichoke and goat's cheese, but you can mix and match with any of your favourite toppings.
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Serves 4


For the dough:

450g plain flour
320ml warm water
10g instant yeast
1 tbsp sugar
2 tbsp olive oil
1 tsp salt

For the toppings:

Real Cure Dorset Bresaola
Real Cure Hartgrove Coppa
Marinated Artichokes Hearts
Somerset Driftwood Goat’s Cheese Log, sliced
Basil to garnish


For the tomato sauce:

200g chopped tomatoes
1 shallot, finely diced
2 cloves of garlic
2 tbsp olive oil
1 tsp oregano
Pinch of chilli flakes
Salt and pepper to season



  1. Make your pizza dough by whisking together the sugar, yeast and water in a bowl. Cover and rest for five minutes before adding the flour, salt and olive oil. Mix with a wooden spoon until the dough comes together, then knead on a floured surface for around five minutes. Place back in the bowl, cover and allow to rise for approx 90 minutes until doubled in size. 
  2. Roll your dough out on a floured surface into a large circle. If you have a pizza oven, pre-heat to 250-300˚C or preheat a regular oven to 220 ˚C.
  3. Next, top the dough with tomato sauce – I make this in advance by simply sautéing the shallot and garlic with oil for 3-4 mins. Then adding chilli, oregano and seasoning. Pour in the chopped tomatoes and reduce the heat, cooking for 5-10 mins and blitz into a smooth pizza sauce.
  4. Spoon a ladle of tomato sauce onto each pizza base and top with sliced charcuterie, goat’s cheese and artichokes. Bake in the oven for 3-4 mins turning regularly and remove from the oven once the cheese is melted and the dough crust has cooked. Garnish with torn basil and serve.

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