Anchovy, Caramelised Onion & Olive Pizza

Ingredients

• 150 g strong white bread flour
• 150 ml tepid water
• ¼ tsp dried fast-action yeast
• 300 g strong white bread flour
• 120 ml warm water
• ½ tsp dried fast-action yeast
• 2 tsp fine salt
• 6 onions, finely sliced
• 2 garlic cloves, finely chopped
• 4 thyme sprigs
• 30 g butter
• 25 g anchovy fillets
• 50 g pitted olives
• 2 tbsp clear honey
• 1 tbsp olive oil

Method

1. Tip both flours, both measures of yeast and the salt into the bowl of a stand mixer. Pour in the tepid and warm water, then knead for 8 to 10 minutes until the dough is smooth, elastic and pulling cleanly from the bowl.
2. Transfer the dough to an oiled bowl, cover and leave for 75 to 90 minutes, until doubled and pillowy. Do not rush the rise; tight dough fights back when you stretch it.
3. Meanwhile, melt the butter in a wide pan over a medium heat. Add the onions, garlic and thyme with a pinch of salt, then drop the heat to low. Cook for 45 to 55 minutes, stirring regularly, until the onions are deep gold and jammy rather than merely soft.
4. Knock back the dough and divide it into four pieces. Stretch each piece on a floured surface into a rough 20 cm round. Keep the rim slightly thicker so it blisters without drying out.
5. Heat the grill to its highest setting and put a heavy ovenproof frying pan over a high heat. Add a thin film of olive oil, lay in one dough round and cook for 3 to 4 minutes, until the base is spotted dark brown and the top has puffed.
6. Spread over a quarter of the onions, then add a quarter of the anchovies and olives. Slide the pan under the grill for 3 to 5 minutes, until the rim is charred in places and the anchovies are sizzling. Repeat with the remaining pizzas.
7. Warm the honey gently with the thyme sprigs for 2 minutes. Keep it below a boil or the floral flavour disappears.
8. Drizzle each pizza with the thyme honey as it leaves the grill. Cut and serve while the base is still crisp.