Instructions: Cream the yeast with the water.

Sift the flour and salt into a bowl make a well in the centre and pour in the yeast oil and milk.

Mix to a firm but pliable dough adding a little more milk if necessary.

Turn onto a floured surface and knead vigorously for 5 minutes.

Place in a clean basin cover and leave to rise in a warm place until doubled in bulk.

To make the topping heat 4 tablespoons of the oil in a saucepan add the onions and fry gently until soft and golden.

Add the garlic tomatoes oregano and a little salt and pepper.

Cook uncovered until reduced and thickened.

Check the seasoning and leave to cool.

Turn the risen dough onto a floured surface and knead lightly.

Cut in half shape each into a ball and place in well oiled 20 to 23 cm foil pie plates.

Press out the dough to cover the base of the plates and reach 1cm up the sides.

Brush with 1 tablespoon oil.

Spread the tomato mixture over the dough and arrange the anchovy strips and olives on top.

Sprinkle over the remaining oil.

Bake in a preheated hot oven 220 degrees C/425 degrees F Gas Mark 7 for 25 to 30 minutes.

Serve immediately.

Serves 4 to 6

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