Roughly chop the peeled artichokes and add to a saucepan with the almond milk and season. Simmer for around 15 minutes or until the artichokes have soften and most of the liquid has gone.
Transfer to a blender, blend to a smooth puree and check the seasoning.
Pre heat a pan in a hot Roccbox and add a splash of oil. Add the mushrooms to the pan, in batches if necessary and cook for a few minutes, shaking regularly. Season the mushrooms and set to one side.
To build the pizza, open a Neapolitan dough ball in a pizza skin and top with a few spoonfuls of the puree spread over the base. Add a quarter of the wild mushrooms and bake in Roccbox for 60-90 seconds.
As soon as the pizza comes out of the oven, finish with a few basil leaves, a sprinkle of toasted pine nuts and a generous lug of extra virgin olive oil.