Artichoke & spinach pizza

In a small bowl, mix together the vinegar, sugar and a pinch of salt. Add the chilli, stir and set aside. Preheat the oven to 200ºC, gas mark 6. Bring a kettle of water to the boil. Put the spinach in a colander, sprinkle with a little salt and pour the just-boiled water all over to wilt it. Rinse the spinach with cold water and carefully squeeze out the excess liquid. Put the pizza base on a baking tray and spoon over the crème fraîche, leaving a 1cm border, then scatter over the artichoke hearts and wilted spinach; season. Sprinkle over the mozzarella. Bake for 8-10 minutes until the cheese is melted and golden, and the pizza base is crisp.

Meanwhile, in a large bowl, whisk together 1 tbsp oil from the jar of artichokes and 2 tsp pickling liquor from the chilli bowl. Just before serving, toss the baby leaf salad in this dressing and season. Scatter the chillies over the pizza, slice and serve with the dressed salad.