Instructions: Anchovy fillets drained and split in half lengthways a few basil leaves dipped in oil and torn plus a few extra leaves to garnish 2 tablespoons olive oil

Make the pizza base as described then spread the sundried tomato paste up to the edges of the pizza dough.

Carefully lift it on to the hot baking sheet or pizza stone then first lay the slices of Parma ham over folding them then simply scatter the cubes of Mozzarella the tomatoes mushrooms capers and olives all over. Finally decorate with the anchovy fillets in a crisscross pattern and the basil leaves. Drizzle the olive oil over and bake on a high shelf for 10 to 12 minutes until the crust is golden brown then scatter the whole basil leaves over before serving.

Originally the toppings were placed on this pizza in four sections representing each season but because this pizza serves two its better to distribute them around more evenly.

Makes 25.5cm base pizza serves 2

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