Frying-Pan Pizza with Anchovies

cook 20 mins
  • 300 g (10 oz) self-raising flour, plus extra for dusting
  • 1 teaspoon dried thyme
  • 150 ml (1/4 pint) warm water
  • 1 1/2 tablespoons olive oil
  • 6 tablespoons ready-made pizza or tomato pasta sauce
  • 50 g (2 oz) can anchovies, drained
  • 2 tablespoons capers, drained and rinsed
  • 125 g (4 oz) mozzarella cheese, diced
  • salt and pepper
  • Mix the flour in a bowl with the thyme and a generous pinch of salt and pepper. Pour in the warm water and olive oil, and mix to form a soft dough.
  • Divide the dough in half and roll out on a lightly floured surface to fit 2 large nonstick frying pans, approximately 28 cm (11 inches) across. Dust with a little flour. Heat the frying pans over a medium heat and lower the circles of dough carefully into the pans. Cook for about 10 minutes, turning once, until lightly golden.
  • Spread the sauce over the pizza bases and scatter with anchovies and capers. Sprinkle over the mozzarella and cook under a preheated grill for 3–5 minutes, until golden and bubbling. Serve immediately.
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