Makes two 12 inch (30cm) pizzas
1/2 oz (15g) fresh yeast or 2 level teaspoons dried yeast and 1 level teaspoon castor sugar
1/2 pint (300ml) tepid water
1 lb (450g) strong white flour
2 level teaspoons salt
1 tablespoon oil
extra oil, for brushing
Topping
1 X 1 lb 12 oz (850g) tin peeled tomatoes
2 onions
8-10 oz (225-275g) grated
mature Cheddar cheese
salt and freshly milled black pepper
2 level teaspoons dried mixed herbs 2 x 13/4 oz (50g) tins anchovy fillets 12 black olives or sweet pickled
prunes
Dissolve the fresh yeast in the water. If using dried yeast, have the water hand-hot, stir in the sugar and sprinkle in the yeast. Set dried yeast mixture in a warm place for 10-15 minutes.
Sift the flour and salt into a mixing bowl. Make a well in the centre, pour in the yeast, add the oil and mix to a rough dough. Turn on to an unfloured work surface and knead for 10 minutes until smooth and not sticky. Return to the mixing bowl and set inside a roomy polythene bag. Leave at room temperature for about 1 hour, or until dough has doubled in size.
Turn the risen dough out on to an unfloured work surface and knock back. Divide dough in half. Roll out each dough to a circle about 12 inches (30cm) in diameter and slide on to greased baking sheets. Alternatively, place flattened dough on each of two greased 12 inch (30cm) pizza pans and press with the fingertips, making the edge slightly thicker than centre. Brush both pizza bases with a little oil.
Drain and chop the tomatoes and spread over the pizza bases. Peel and slice the onions and separate into rings. Arrange onions on the tomatoes and sprinkle over the grated cheese. Season with salt and pepper and sprinkle with the herbs. Garnish the pizzas with anchovy fillets and black olives or sweet pickled prunes. Leave pizzas to stand in a warm place for about 15 minutes. Heat the oven to 425°F (220°C) or Gas no. 7. Place pizzas in preheated oven and bake for 25-30 minutes. Serve hot cut in slices.