Instructions: To make the dough cream the fresh yeast with a pinch of sugar and a little of the water then add the remaining water. (If using dried yeast dissolve 2 teaspoon sugar in the water sprinkle on the yeast and stir well. )

Leave to stand in a warm place for about 10 minutes.

Meanwhile sift the flour and salt into a bowl.

Make a hollow in the centre and pour in the yeast mixture.

Fold the flour over the yeast and mix adding more water if necessary.

Turn on to a lightly floured surface and knead for 10 minutes until you have a smooth dough.

Return to the bowl cover and leave in a warm place for about 1 hour until double in size.

Meanwhile melt the butter in a pan.

Add the onions garlic parsley thyme and bay leaves.

Cover and cook over a moderate heat for 10 minutes until the onions are soft.

Stir from time to time.

Season with salt and pepper.

Let the mixture cool.

Brush a 38 X 30cm baking sheet with oil.

Roll out the dough to slightly larger than the size of the baking sheet.

Place on the sheet pressing up the sides to make a raised rim.

Prick the dough with a fork.

Put the olives on the dough and spread the onion mixture on top.

Arrange the anchovy fillets over the pizza.

Bake at 240 degrees C/475 degrees F/gas 9 for 10 to 15 minutes.

Serves 8

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