Make the base for the Pizzas…to make 3 (each one would feed one person, maybe, not if they were super hungry!) use 250g Strong White Bread Flour (or ’00′ Flour),  3 or 4g Salt, 175ml Warm Water, half a sachet Allinsons yeast.  Mix all the ingredients together and knead for 5 or 10 minutes.  Leave somewhere covered and warm to rise for 1 hour.  Knock back and leave again to rise for 1 hour.  Then roll out your 3 pizzas…

[I am no baker - but if you've been at work all day and are a bit pushed for time, I reckon that 45 mins per 'rise' will do - you don't really need the pizzas to rise much anyway; they're flat]

While the dough is rising – make your sauce.  Chop a clove of Garlic very finely and fry in Olive Oil gently for a moment or two.  When it starts to go golden – add a tin of Tomatoes and a further tin of Water.  Add a squeeze of Tomato Puree and some Salt & Pepper and simmer for 30 minutes or until the sauce has thickened a lot and there’s not much liquid left.  Stir throughout cooking.  Just before you are done – add a tablespoon of Red Wine Vinegar – and cook off a little.  This adds a good amount of sweetness against the Anchovies…

For the topping; finely (very finely) slice some Onion and drain some Anchovies

Pre-heat the oven to 220˚c

When you are ready to eat – spread some Tomato Sauce over each base – but don’t use too much as the Pizza will go soggy when cooked.  Sprinkle some dried Oregano on each Pizza.  Scatter some sliced Onion and a few Anchovies onto the Pizzas and finish with a drizzle of Extra Virgin Olive Oil

Cook for 11 minutes at 220˚c

Eat immediately! Great served with a salad