Anchovy Pizza-Tart

Serves: 4

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Total Time: 65

Prep Time: 25

Cook Time: 40

• 200g (7oz) strong white flour, plus extra to dust
• ½tsp fast-action dried yeast
• ½tsp caster sugar
• 2 large onions, finely sliced
• 125ml (4fl oz) vegetable oil
• 12 anchovies, marinated in oil, halved lengthways
• 15 cherry tomatoes, halved
• 1tbsp chopped fresh chives

Method

1. Sift the flour into a large bowl and mix in the yeast, caster sugar and ¼tsp salt. Quickly stir in 150ml (5fl oz) tepid water to make a soft but not sticky dough. Tip on to a lightly floured work surface and knead for 3min. Return to the bowl, cover with clingfilm and leave to rise in a warm place for 20min.
2. Meanwhile, put onions into a pan and pour over oil. Fry gently for 15min until soft. Strain, reserving oil.
3. Preheat oven to 200°C (180°C fan) mark 6. Lightly dust a work surface with flour and roll dough into 30cm x 30cm (12in x 12in) square. Transfer to a non-stick baking sheet. Brush with some of the reserved onion oil, then spread over onions. Use the anchovy strips to make a diagonal criss-cross pattern on top of the onions. Put a tomato half, cut side up, in the centre of each diamond. Bake for 20-25min until golden. Scatter over chives and serve in slices with a green salad.
4. Cook's tip: store the remaining onion-infused oil in an airtight jar in the fridge for up to 2 weeks. Use it whenever a dressing or savoury recipe calls for oil.

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