Makes 36
12 oz (350g) self-raising flour
3 level teaspoons baking powder
1 level teaspoon salt
3 oz (75g) white cooking fat
2 oz (50g) grated hard cheese
1/4 pint (150ml) milk
4 tablespoons water
Topping
3 medium-sized onions
3 tablespoons oil
3 tablespoons concentrated tomato puree
2 oz (50g) grated hard cheese
2 teaspoons dried mixed herbs salt and freshly milled pepper
2 x 13/4 oz (50g) tins anchovy fillets
Sift the flour, baking powder and salt into a mixing bowl. Add the fat in pieces and rub in with the fingertips. Stir in the grated cheese. Add the milk and sufficient water to mix to a soft but not sticky dough. Turn on to a floured work surface and knead just long enough to remove the cracks. Cover with upturned mixing bowl and allow to rest for 10 minutes.
Heat the oven to 425°F (220°C) or Gas no. 7. Peel and finely chop the onions for the topping. Heat the oil in a saucepan over low heat, add the onions and fry gently for 5 minutes to soften but not brown. Draw off the heat and stir in the tomato puree.
Roll out rested dough on a floured work surface to a rectangle about 1/4 inch (5mm) thick, trim the edges and slide on to a greased baking sheet. Alternatively, press dough over the base of a 9 x 13 inch (22.5 x 34.5cm) baking tin. Prick the surface with a fork.
Spread the onion and tomato mixture on top, then sprinkle over the cheese and herbs. Season with salt and pepper and garnish with the anchovy fillets. Bake above centre in preheated oven for 20-25 minutes. Slice the pizza 5 times lengthways and 5 times crossways to make 36 pieces. You can bake this in advance and reheat wrapped in kitchen foil (to keep mixture soft) in an oven heated to 350°F (180°C) or Gas no. 4 for 10 minutes.