PREPARATION
THE ANCHOVIES: GENTALY CUT THE ANCHOVIES ,FILLET IN TO JULIENNES AND DIVIDE IN TO 4 EQUIL
PORTION.THE CHEESE: GRASTE AND DIVIDE IN TO 4 EQUIL PORTION.
THE CAPWERS/BLACK OLIVE: DRAIN AND KEEP A SIDE.THE PIZZA TRAY: GREASE 4 30CM/12" PIZZA TRAY WITH GROUDNUT OIL.
THE OVEN: PRE-HEAT TO 220C/425RF
ASSEMBLING
PLACE A PORTION OF THE PIZZA DOUGH IN EACH OF THE TRAY AND USING KNUCKLES,PRESS OUTWARDS TOWARDS
THE EDGES TO MAKE RIMS,SPREAD45GM OF TOMATO SAUCE ON EACH,SPRINKLE A PORTION OF MOZZARELLA ON TOP AND ARRANGE THE ANCHOVY FILLET EVENLY SPACED.

COOKEING
PUT THE PIZZA TRAY IN THE PRE-HEATED OVEN AND BAKE FOR 20 MINUTES OR UNTIL THE BASE IS CRISP AND GOLDEN
TO SERVE REMOVE,CUT EACH IN TO 8 WEDGES,GARNISH WITH CAPERS ( OLIVE) SPRINKLE OREGANO AND OLIVE OIL,TRANSFER TO A PLATE/PLATTER AND SERVE HOT.

** TO MAKE PIZZA DOUGH,MIX 15GM OF FRESH YEAST AND 15GM OF SUGAR WITH 30 ML OF WATER IN SMALL BOWL AND KEEP IN A WARM PLACE FOR 8-10 MINUTES UNTIL FROTHY.SIEVE 450 GM FLOUR AND SALT IN BOWL,ADD THE YEAST MIXTURE,60 ML OF OLIVE OIL AND 270 ML
OF WATER,KNEED TO MAKE A SOFT DOUGH AND KEEP ASIDE FOR 15MINUTES.THEN KNEED ON A LIGHTLY FLOURED SURFACE FOR 10 MINUTES,TRANSFER TO A GREASED AND LIGHTLYFLOURED BOWL,COVER WITH MOIST MUSLIN AND KEEP IN A WARM PLACE UNTIL THT DOUGH
DOUBLES IN VOLUME(APPROXIMATELY45 MINUTES) NOW PUNCH DOUGH AND KNEAD AGAIN FOR 5 MINUTES.YIELD:DOUGH FOR 4 BASE

*** BLANCH 500 GM OF TOMATOES,AFTER REMVING THE EYES,REMOVE,COOL,PEEL,HALVE,SQUEESE AND KEEP A SIDE.HEAT 15 ML OF OLIVE OIL,50 GM OF FINELY CHOPED ONION AND 4 CLOVES OF CRYSHED GARLIC,SAUTE OVER MEDIUM HEAT UNTIL LIGHTLY COLOURED.
THEN ADD THE BLANCHED TOMATOES AND SALT,COOK OVER LOW HEAT FOR 20MINUTES,ENSURING IT IS OF SAUCE CONSISTENCY.REMOVE ADD 3GM OF OREGANO AND MIX.ADJUST THE SEASONING.YIELD 180 GM.

NOTE ALL WEIGHT ARE NETT NOT GROSS.THAT IS POST PREPARATION(CLEANING,CUTTING,CHOPPING,CUBING,SLICING ETC)AND PER COOKING