Ingredients

120g plain flour

7g dried yeast

a little tepid water

4 or 5 fresh or tinned tomatoes

6 anchovy fillets (from a tin)

oregano or basil (herbs)

90g mozzarella cheese

olive oil

a few black olives

Directions

(1) Dissolve the yeast in water according to instructions on the packet. Pour the flour onto the pastry board, make a well in the centre and pour in the yeast mixture.(2) Add a little salt. Blend the flour and yeast and add enough water to make a stiff dough. Knead the dough until it feels light and elastic, then roll it into a ball and put it on a floured plate. Cover with a clean cloth and let it rise in a warm place like the airing cupboard. In about 2 hours it should have doubled in size. Now roll out the dough into a large disc about 0.5 cn thick. (3) Skin and chop the tomatoes (tinned tomatoes will not need to be skinned), and grate the cheese. (4) Spread the tomatoes on top of the pizza, season with salt and pepper, aand arrange the anchovy fillets on top and then add the chopped cheese. Sprinkle in oregano or basil, and pour a little olive iol on top. Add a little more oil to a large baking dish, put in the pizza and cook in a hot oven for about 20-30 minutes. You can add a few black olives before serving if you like.