Peel, destem and crush the garlic.

Halve the tomatoes.

Destalk the herbs.

Preheat the oven to 170°C.

Lift the Chef Patissier XL head and fit the heat shield.

Fit the Blender Attachment to the machine.

Place the first 2 items of Ingredients 1 (tomatoes, garlic) onto the baking tray.

Drizzle with the remaining items of Ingredients 1 (oil, salt).

Roast for about 40 minutes at 170ºC.

Allow to cool.

Attach the EasyWarm bowl to the machine.

Transfer content of the baking tray to the EasyWarm bowl.

Add the remaining item of Ingredients 1 (oregano) to the bowl, fit the splash guard.

Blend on speed 5 for 30 seconds.

Add Ingredients 2 (yeast, sugar, warm water) into a clean jug.

Stir until combined.

Leave to rest for about 5 minutes until bubbles start to form.

Retrieve, clean the EasyWarm bowl and fit the Dough Tool.

Attach the EasyWarm bowl to the machine.

Add the first 2 items of Ingredients 3 (flour, salt) into the bowl, fit the splash guard.

Transfer the yeast mixture into the EasyWarm bowl.

Mix on speed Min for 1 minute.

Mix on speed 1 for 4 minutes until homogenous and smooth.

Transfer dough to a clean worksurface.

Grease the EasyWarm bowl with the remaining item of Ingredients 3 (oil).

Transfer dough back to the EasyWarm bowl.

Heat on heat setting 2 for 1 hour or until the dough has doubled in size.

Pre-heat the oven to 200ºC.

Transfer dough to a lightly floured worksurface.

Knock the dough back and cut into 4 equal pieces.

Using a rolling pin, roll the dough out as thin as possible.

Spread content of the medium bowl over the dough evenly.

Top the dough with the first 3 items of Ingredients 4 (mozzarella, ham, artichoke).

Drizzle with the remaining item of Ingredients 4 (oil).

Repeat this process with the rest of the dough.

Sprinkle the pizza stone tray with a little flour.

Transfer pizza dough to the pizza stone tray.

Bake for 15 minutes at 200ºC until the base is crisp and the cheese is bubbling.

Sprinkle with Ingredients 5 (basil).

Serve.