INGREDIENTS
¼ x sheet shortcrust pastry
30g plain flour, to roll out pastry
50g cherry tomatoes, halved
2½ tbsp olive oil
1 x pinch salt
200g onion, chopped
1 x garlic clove, smashed
1 tsp dried thyme
1 x pinch dried chilli flakes
½ tsp capers
1 x knob butter
3 x anchovy fillets
10g black olives, halved
Recipe continues
METHOD
Preheat the oven to 180°C/350°F/Gas Mark 4.
Roll out the pastry to form a round pizza-type base the size of a side plate, stud with a fork and allow to rest for 5-10 minutes. Put in the oven for 7 minutes.
Meanwhile, slowly pan-fry the tomatoes with 1 tbsp olive oil and the salt for 2 minutes, or until soft.
Place the onion, garlic, thyme, chilli flakes, capers, butter and 1 tbsp olive oil in a frying pan, cook until nut brown and spread over the base.
Finish with the anchovies criss-crossed on top and scatter the tomatoes and olives over top. Drizzle with the remaining olive oil to garnish.