Neapolitan pizza

Takes 45 mins serves 4 1tbsp extra virgin olive oil

250g italian 00 flour

1⁄2tsp salt

1tsp easy-bake yeast Flour to dust 8tbsp passata

1tbsp capers, drained

16 marinated anchovy fillets

20 black olives

250g mozzarella, torn

2 handfuls of basil

1 Measure out 165ml lukewarm water, add the oil. Put the flour and salt into a bowl, add the yeast. Make a well in the middle. 2 Pour the mixture into the well and mix with your fingers until it‘s well combined. 3 knead on a floured work surface for 10-15 mins until smooth and springy. 4 Put in an oiled bowl and cover with oiled clingfilm. Leave to rise in a warm place for 2 hrs until doubled in size. 5 Shape the dough into two. Preheat the oven to 230°C/gas 8. 6 Roll out the dough on to prewarmed baking sheets. Spread over the passata and dot with the toppings. Bake for 10 mins. Scatter over the basil.