225 g (8 oz) can tomatoes, drained and chopped
1 teaspoon dried marjoram
freshly ground black pepper
1 tablespoon vegetable oil
75 g (3 oz) Mozzarella cheese, sliced
45 g (1 3/4 oz) can anchovy fillets in oil, drained and soaked in milk for 20 minutes
1 teaspoon dried marjoram
freshly ground black pepper
1 tablespoon vegetable oil
75 g (3 oz) Mozzarella cheese, sliced
45 g (1 3/4 oz) can anchovy fillets in oil, drained and soaked in milk for 20 minutes
Dough base
100 g (4 oz) self-raising flour
pinch of salt
25 g (1 oz) margarine
3 tablespoons water
pinch of salt
25 g (1 oz) margarine
3 tablespoons water
method
1. Mix the tomatoes and marjoram together and season with pepper.
2. Make the dough: sift the flour and salt in a bowl and rub in the margarine. Bind with the water.
3. Heat the oil in a 20 cm/8 inch frying-pan. Roll the dough out lightly to fit the frying-pan base and put it into the pan. Cook the pizza over moderate heat for 4 minutes, then turn it over and cook the other side for about 3-4 minutes.
4. Spread the tomato and herb mixture over the cooked dough. Cover with cheese; top with anchovies.
5. Heat the grill to high.
6. Place the frying-pan under the grill to brown the pizza. Serve hot.
2. Make the dough: sift the flour and salt in a bowl and rub in the margarine. Bind with the water.
3. Heat the oil in a 20 cm/8 inch frying-pan. Roll the dough out lightly to fit the frying-pan base and put it into the pan. Cook the pizza over moderate heat for 4 minutes, then turn it over and cook the other side for about 3-4 minutes.
4. Spread the tomato and herb mixture over the cooked dough. Cover with cheese; top with anchovies.
5. Heat the grill to high.
6. Place the frying-pan under the grill to brown the pizza. Serve hot.
serving amount
serves 2-4
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