In a small bowl, add 150ml of warm water, dried yeast and sugar and stir to combine. Set aside for 10 minutes or until the yeast is frothy.
In a large bowl add the bread flour, plain flour and salt. Stir to combine and make a well in the middle. Add the remaining 200ml of water, olive oil and yeast mixture into the well and stir to combine with the handle of a wooden spoon. Knead on a lightly floured surface for 3-5 minutes or until the dough is smooth, add a little extra flour if needed but the dough is meant to be a little sticky. Place the dough into a lightly oiled bowl, cover and rest for 1 hour or until doubled in size.
Preheat oven to 220ºC. Dust two baking trays with semolina.
Divide the dough in half and using your fingers, stretch the dough into a 20cm circle on each baking tray.
Divide the Mutti Parma Pizza Sauce Aramatica between the two pizza bases. Top with ham, followed by squeezing balls of sausage meat out of the sausage skins. Roughly tear the mozzerlla and scatter over the pizzas, followed by artichoke hearts and cherry tomato halves.
Bake for 20 minutes, rotating trays half way through, or until golden.
Makes 2.
