Anchovy And Olive Pizza

Ingredients

• 150 g strong white bread flour
• 300 g strong white bread flour
• 4 thymes
• 3 thymes
• 6 onions, finely sliced
• 2 cloves, finely chopped
• 120 ml warm water
• 150 ml tepid water
• 4 tbsp honey
• 2 tsp sea salt
• 30 g butter
• 25 g anchovies
• 14 tsp dried fast-action yeast
• 12 tsp dried fast-action yeast
• 50 g olive
• Dressed green salad, to serve

Method

1. The night before: stir the tepid water, 150g flour and 1/4 tsp yeast together in a bowl until shaggy. Cover and leave on the counter overnight — by morning it should be bubbly and smell faintly sour.
2. Tip the pre-ferment into a stand mixer with the remaining 300g flour, 120ml warm water, 1/2 tsp yeast and the salt. Knead on medium for 8-10 minutes until you have a smooth, elastic dough that pulls cleanly from the sides of the bowl.
3. Transfer to an oiled bowl, cover, and leave to rise for 1-2 hours until doubled and pillowy.
4. While the dough proves, melt the butter in a wide pan over medium heat until foaming. Add the onions, garlic and thyme sprigs with a pinch of salt.
5. Drop the heat to low and cook for 45 minutes to an hour, stirring every few minutes, until the onions collapse into a deep golden, jammy tangle. Set aside.
6. Knock back the dough and divide into 4 equal pieces. On a floured surface, stretch each piece into a rough round about 20cm across — don't worry about neat edges.
7. Get a heavy frying pan ripping hot over high heat and preheat the grill to its highest setting.
8. Drizzle a little oil into the pan, lay in a dough round and cook for 5-6 minutes until the base is deeply blistered and the top has puffed up.
9. Spoon over 3 tablespoons of caramelised onions, drape with anchovies and scatter the olives across the top.
10. Slide the pan straight under the grill for 3-5 minutes until the edges are charred, the anchovies sizzle and the onions catch at the tips.
11. While the pizzas cook, gently warm the honey with the thyme sprigs in a small pan for 2-3 minutes until fragrant — don't let it boil.
12. Drizzle the warm thyme honey generously over each pizza as it comes out from under the grill, and serve straight away.