Wholemeal Pizza

225 g/8 oz wholemeal flour
1/2 teaspoon salt
7 g/1/2 oz fresh yeast
150 in1/1/2 pint warm water
1 tablespoon olive oil
Topping:
1 tablespoon olive oil
1 large onion, peeled and sliced
450 g/1 lb tomatoes, skinned and chopped
1 tablespoon chopped marjoram
salt
freshly ground black pepper
2 tablespoons tomato puree
225 g/8 oz Mozzarella or Bel Paese cheese,
thinly sliced
1 x 49 g/13/4 oz can anchovy fillets, halved
lengthwise
8 black olives, halved and stoned

Mix the flour and salt together in a bowl. Cream the yeast with a little of the water and leave until frothy. Add to the flour with the remaining water and the oil and mix to a soft dough.

Turn on to a floured surface and knead for 10 minutes until smooth and elastic. Place in a clean bowl, cover with a damp cloth and leave to rise in

a warm place for about 11/2 hours, until the dough is doubled in size.

Meanwhile, heat the oil in a pan, add the onion and fry until softened. Add the tomatoes, marjoram, and salt and pepper to taste and cook for 5 minutes.

Turn the dough on to a floured surface and knead for a few minutes. Divide in half and roll each piece out to a 20cm/8inch circle. Place on greased baking sheets and spread with the tomato puree. Spoon over the tomato mixture and cover with the cheese. Top with the anchovies and olives.

Bake in a preheated moderately hot oven (200C/400 °F, Gas Mark 6) for 15 to 20 minutes. Serve immediately.

SERVES 4