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.