2 X 1 1/2 oz (40 g) tins anchovies, well drained
1 X 14 oz (397 g) tin tomatoes, drained and coarsely chopped
freshly ground black pepper
12 oz (350 g) mozzarella cheese, thinly sliced
about 20 black olives
1-2 tbsp basil, marjoram or oregano, finely chopped
for the dough
4 cups (1 lb) 450 g plain flour (All purpose)
1 1/2 tsp salt
2 tsp dried yeast
1 1/4 cup (1/2 pint) 300 ml warm water
1 tsp sugar
3 tbsp olive oil
for the pizza dough
1. Dissolve the yeast in the warm water together with the sugar and leave to ferment. Sift the flour into a bowl with the salt.
2. When the yeast mixture begins to froth, pour it into the flour.
3. Stir in the olive oil and mix to a firm dough, first with a wooden spoon and then with your hands.
4. Add a little more flour if the dough is too sticky. Knead well for 10 minutes until the dough is elastic and smooth, then roll it in a little oil to prevent a crust forming, cover with a damp cloth and leave to rise.
5. When the dough has doubled in size, and just before you are ready to cook, pre heat the oven to gas mark 8, 450°F (230°C). Oil a baking sheet.
6. Knock down the dough on a floured board, roll it out, then flatten it into the oiled baking sheet, pushing up the edges very slightly to form a rim.
7. Now cover the rectangle with the chopped tinned tomatoes or the sliced fresh tomatoes and give a good shake of freshly ground black pepper all over.
8. Top with slices of mozzarella cheese, criss-crossed with the anchovy fillets.
9. Dot the olives all over in a decorative way and sprinkle with the chopped herbs.
10. Drizzle a little olive oil all over the pizza and bake in the top part of the oven for 20 to 30 minutes, or until the olives are beginning to wrinkle and the cheese is melted and golden. Eat hot or warm.