Tomato and Anchovy Pan Pizza with Roasted Peppers

• 500gstrong white bread flour
• 7gfast-action dried yeast
• 7gfine salt
• 60mlextra virgin olive oil, divided
• 320mllukewarm water
• 2red peppers, deseeded and cut into 2cm strips
• 250gcourgette, halved lengthways and sliced into 1cm half-moons
• 3garlic cloves, finely chopped
• 50ganchovy fillets in olive oil, drained
• 1× 400g tin chopped tomatoes
• black pepper, to taste
• 200gmozzarella, torn into small pieces and patted dry
• 15gbasil leaves, hand-torn into small irregular pieces, divided

Method

1. 1Put the flour, yeast and salt in a large bowl and mix well. Add 25ml of the olive oil and the lukewarm water, then mix into a rough dough.
2. 2Tip the dough onto a lightly oiled work surface and knead for 8 minutes until smooth and springy. Return it to the bowl, cover and leave for 60 minutes until doubled in size.
3. 3After 40 minutes of proving, heat the oven to 220°C fan. Toss the peppers and courgette with 15ml olive oil on a baking tray, then roast for 20 minutes until softened and catching at the edges.
4. 4While the dough is proving and the vegetables roast, heat 10ml olive oil in a 30cm ovenproof frying pan over a medium heat. Add the garlic and anchovies for 2 minutes until the anchovies have melted, then add the tomatoes, black pepper and two-thirds of the basil. Simmer for 15 minutes until thick enough to leave a clear trail when you drag a spoon through it, then scrape into a bowl.
5. 5Wipe out the frying pan and coat it with the remaining 10ml olive oil. Press the risen dough into the pan, pushing it right into the edges without knocking out all the air. Leave for 20 minutes until visibly puffy.
6. 6Spoon the anchovy tomato sauce over the dough, leaving a 1cm border. Scatter over the mozzarella, roasted peppers and courgette.
7. 7Set the pan over a medium hob for 4 minutes until the base starts to set and sizzle. Transfer it to the oven for 18-22 minutes until the centre of the dough is cooked through and the crust is deeply golden underneath and the mozzarella is blistered.
8. 8Leave the pizza in the pan for 5 minutes until the cheese has settled enough to slice cleanly. Scatter over the remaining torn basil, then cut into wedges.

Per serving

kcal

810

protein

36.3g

fibre

7.3g

carbs

104.6g

fat

25.8g