anchovy pizza recipe

7g fresh yeast or 1 teaspoon dried yeast
sugar
150 ml lukewarm water
225g flour
1/2 teaspoon salt
Topping
400g canned tomatoes drained and chopped
50g mozzarella cheese cut into pieces
100g back bacon diced
1 onion chopped
50g anchovy fillets soaked and drained
6 stuffed olives sliced
1/2 teaspoon dried oregano
To make the dough cream the fresh yeast with a pinch of sugar and a little of the water then add the remaining water. (If using dried yeast dissolve 4 teaspoon sugar in the water sprinkle on the yeast and stir well.)
Leave to stand in a warm place for about 10 minutes.
Meanwhile sift the flour and salt into a bowl.
Make a hollow in the centre and pour in the yeast mixture.
Fold the flour over the yeast and mix adding more water if necessary.
Turn on to a lightly floured surface and knead for 10 minutes until you have a smooth dough.
Return to the bowl cover and leave in a warm place for about 1 hour until double in size.
Brush a pizza mould or 28 inch loosebased flan tin with oil.
Roll out the dough to the size of the mould.
Fit the dough into the mould prick with a fork.
Spread the tomatoes on the dough.
Add the cheese bacon and onion.
Curl up the anchovy fillets and arrange on top with the sliced olives.
Sprinkle on the oregano.
Bake at 240¡C/475¡F/gas g for 10 to 15 minutes.