Ingredients

For the dough:
650g/1lb 5oz Italian '00' flour
7g sachet of easy-blend yeast
2 tsp salt
25ml/1fl oz olive oil
50ml/2fl oz warm milk
325ml/11fl oz warm water
For the tomato topping:
2x400g cans of plum tomatoes
½-1 tsp dried oregano
4 garlic cloves, crushed
6 tbsp olive oil
pinch of sugar (optional)
sea salt and freshly ground black pepper
To finish the pizza:
anchovy fillets in oil
pitted black olives
mozzarella cheese, roughly chopped
basil leaves
Method

1. Make the dough: mix the flour, yeast and salt together in a large mixing bowl and stir in the olive oil and milk. Gradually add the water, mixing well to form a soft dough.
2. Turn the dough out on to a floured work surface and knead for about 5 minutes, until smooth and elastic. Transfer to a clean bowl, cover with a damp tea towel and leave to rise for about 1½ hours, until doubled in size.
3. Make the topping: tip the plum tomatoes into a bowl and crush them with a fork. Stir in the oregano, garlic, olive oil and some salt and pepper. Taste and add the sugar if it is too acidic.
4. Preheat the oven to its highest setting. Punch down the risen dough, divide it into four and roll out each piece into a rectangle or circle about 5mm/¼in thick.
5. Transfer to baking tins or pizza tins (you will probably have to cook them in batches). Spoon the tomato mixture on top, leaving a border around the edge, then sprinkle over some anchovies and black olives.
6. Place in the oven and bake for about 5 minutes. Scatter the mozzarella over the top and bake for another 5-7 minutes, until the base is golden brown.
7. Remove from the oven, sprinkle with basil leaves and serve.

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Recipe source: BBCi - www.bbc.co.uk/food