INGREDIENTS
180g/6oz strong plain flour
140ml/5 fl oz warm water
1 tbsp extra virgin olive oil
1 pinch of salt
1 tsp dried yeast
For the topping:
300g/10½oz chopped tomatoes
8 filleted anchovies
1 tbsp oregano
3 tbsp pitted black olives
2 cloves garlic, finely sliced
Drizzle of extra virgin olive oil
Recipe continues
METHOD
Mix the salt and the yeast in a bowl with the water. In another large bowl make a well in the centre of the flour and then add the yeast mixture and the extra virgin olive oil. Mix well with a wooden spoon until you create a doughy texture. Turn out the dough onto a clean well floured surface and work it with your hands for approximately 3 minutes. Place in a bowl, cover with a towel and leave in a warm place to rest for at least 20 minutes until the dough nearly doubles in size.
At this stage, pre-heat the oven to it’s hottest temperature - at 240ºc/ 425ºF/ Gas 7 or whatever the hottest temperature is. Oil a baking tray and put it in the oven to preheat.
Once rested, turn out the dough onto a floured surface and with your hands push out to create a round pizza shape approximately 25cm diameter. Place the pizza base on the oiled pre-heated baking tray, add the chopped tomatoes, anchovies, oregano, olives and the crushed garlic. Drizzle with the extra virgin olive oil and cook for approximately 20 minutes at 220ºc/ 425ºF/ Gas 7. Drizzle with a little more extra virgin olive oil, slice and serve.