Anchovy Pizza Recipe

Measure the warm water into a jug and spoon in the yeast. Mix briefly to dissolve.

Tip the flour into a large bowl, then pour in the yeasted water. Mix with clean hands until you have a rough dough.

Add in the salt along with the warm water and mix again until you have a smooth dough.

Shape into a rough ball, cover and leave to prove until doubled in size (roughly 2 hrs).

Tip the dough out onto a lightly floured work surface and divide into four balls. Put onto a floured tray, leaving an 8cm gap around each ball. Cover again and leave to prove for another 2 hrs until soft and pillowy.

Tip the plum tomatoes into a bowl, add a pinch of sugar and plenty of salt and pepper. Use clean hands to crush into a pulp.

Drain the anchovies from their oil, keeping it for later.

Heat your grill to high and get a large ovenproof frying pan set over a high heat.

Flour the work surface and gently stretch a ball of dough out to roughly the same size as your frying pan. Carefully lift into the pan.

Spoon over 4 Tbsp of the tomato mixture, spreading with the back of your spoon, but leaving a gap around the edge of 3cm for a crust. Tear over some of the mozzarella, then drape over as many anchovy fillets as you like. Sprinkle with a pinch of chilli flakes, if you like.

Cook the pizza for 2-3 mins, using a spatula to have a peek at the base, until it is crisp and beginning to char. Put the pizza under the grill for 1-2 mins until risen, golden and bubbling.

Move the pizza onto a chopping board, scatter with basil leaves and brush the crust with the anchovy oil. Repeat with the remaining dough and toppings.