Double tomato Pizza with anchovies, basil and chilli pepper- flavoured oil

Method

Pizza dough is quite simple but for a successful result it is important to know some secrets. Place the flour in a mound and crumble the yeast over top of it. Slowly add salt, 1 tablespoon of oil and lukewarm water as necessary in order to obtain a smooth, soft and elastic dough. Let the dough rise in a cool and dry location, covered with a kitchen towel. After the dough has doubled in size, it is ready for shaping. Remember that the longer the rising time, the lighter your pizza will be.

Grease a round baking pan with a tablespoon of oil and stretch the pizza dough inside of it. Top with a thin film of tomato puree, a pinch of salt and some oil. Preheat the oven to 200°C and bake for 40 minutes. In the meantime, prepare the basil and chilli-pepper seasoning. Finely chop the basil leaves, add some chilli pepper and the oil, to form a fluid mixture. When the baking time is almost over, top your pizza with the seasoning, anchovy fillets, diced mozzarella and some chopped tomatoes. Finish baking and serve.