- 500g pack ciabatta bread mix (we used Wright's)
- 2tbsp olive oil, plus extra to drizzle
- for each pizza
- roughly 3-4tbsp passata
- 150g (5oz) mozzarella (cheap is better)
- 8-12 anchovy fillets (we used fresh, but tinned are also fine)
- basil leaves, to garnish
Put the ciabatta mix into a bowl, make a well in the centre and add 2tbsp olive oil and 350-400ml (12-14fl oz) lukewarm water. (This is more than the pack recommends, but we find it makes it taste more homemade.) Stir the liquid into the flour, bring together with floured hands, and tip out onto a floured surface. Knead for 1 to 2 minutes to smooth, then place in an oiled bowl covered with clingfilm, and leave to rise in a warm place for 1 to 2 hours, until the dough has at least doubled in size. If you’re pushed for time, you can skip the rising, but it does help with the texture and flavour of the dough. It can also be left to rise in the fridge overnight.
After this time, knead the dough briefly to knock out the air bubbles. Heat the oven to 230 C, 210 C fan, 450 F, gas 8. Divide the dough in 2, and either roll or stretch each half into a circle about 30.5cm (12in) in diameter. Place these on floured baking sheets and top with the passata, mozzarella and anchovies. Bake for 12 to 15 minutes, swapping the pizzas round in the oven halfway through, so they cook evenly. Serve immediately, drizzled with oil and scattered with black pepper and the basil leaves.
Top Tip for making Tomato, Mozzarella and Anchovy Pizza
You can make your dough the night before. Make it up to the end of stage 1 and resume when you're ready to cook.