100g of black olives, pitted, ideally marinated in herbs and oil
1 sprig of rosemary
freshly ground black pepper
First, make the pizza dough. Place the flour in a bowl and add the yeast. Mix together, then make a well in the centre. Pour in the water and olive oil and lastly season with the salt. Mix with a spatula until it becomes thick and sturdy, then use your hands to knead the dough. Continue to knead until it becomes elastic and does not stick to your hands (you can also use an electric mixer with a dough hook attached to do this, which will be faster). Leave to rest for an hour, until it has almost doubled in size.
You can cook the pizza either on the barbecue or in the oven. Light a barbecue or preheat an oven to its highest setting.
Place the tomatoes in a bowl and season with salt and black pepper.
Once the dough has proved, use the heel of your hand to shape it out into a large disc (or use a rolling pin). You want it as thin as possible for a crispy based, so continue stretching it out until it is ideally 2mm thick (it may have to be a bit thicker if you're cooking it in the oven or on a small barbecue to make the base fit). Place on a piece of baking parchment, then spread the tomatoes over the pizza.
Tear the anchovies and goat's cheese into pieces and arrange evenly across the pizza. Finely chopped the rosemary and scatter over the top, then add the olives.
To cook the pizza on the barbecue, wait for the flames to die down and for your barbecue to get as hot as it can. Place a pizza stone on the grill bars, close the lid and leave for 5 minutes to heat through. Carefully place the pizza on the stone, then cover and cook for 6 minutes. It's ready when the dough is crisp and the cheese has melted.
To cook the pizza in the oven, preheat an oven tray and wait 5 minutes for it to heat through. Place the pizza directly onto the tray and cook for 8 minutes, until crisp. Serve immediately.
Barbecued pizza with passata, anchovies and goat’s cheese By Emily Watkins