Pizza dough:
¾ cup warm water
1 tsp olive oil
7 g satchel dried yeast
2 cups plain flour
½ tsp salt

Pizza topping:
100 g grated cheese
½ capsicum, finely chopped
3 tblsp tomato paste
pinch ground chillies
45 g can anchovy fillets, drained
4 slices cooked ham, finely chopped
2 large mushrooms, sliced
6 stuffed olives, halved
½ capsicum, sliced thinly
1 small fresh chilli, sliced thinly
extra grated cheese

Pizza dough:
Dissolve yeast in the warm water. Stir in the olive oil.

In a large bowl, mix the flour, salt and yeast mixture to form a dough. Knead for 1 minute, cover and allow to rest for 5 minutes.

Roll the dough into a circle to fit the pan being used*. Place in the unheated pan and brush lightly with olive oil.

Pizza topping:
Mix together the grated cheese, chopped capsicum, tomato paste, ground chillies, ½ the anchovy fillets (mashed) and diced ham. Spread on top of the pizza dough in the pan. Decorate with the sliced mushrooms, stuffed olives, capsicum, chilli, the remaining ½ of the anchovy fillets and extra grated cheese.

Cook pizza, covered with steam vent opened, at 200° C for 12 minutes, until crust is browned and the cheese topping is bubbly.

*I use a Kambrook "Multi-Pan", although any electric pan with a lid can be used.

This recipe is for lovers of pizza and anchovies. Other  toppings could include salami, prosciutto, bacon, chicken or shrimps.