Anchovy pizza

Start making the pre-ferment the night before. Mix 150ml of tepid water, 150g flour and the yeast in a small bowl. Cover with a tea towel and leave overnight.

The next day, mix the pre-ferment with 300g of flour, 120ml of warm water, the yeast and salt in the bowl of a stand mixer. Mix on medium speed until a dough forms, then transfer to an oiled bowl and leave to rise for 1-2 hrs or until doubled in size.

Meanwhile, melt the butter in a large pan over a medium heat. Once foaming, cook the onions, garlic and thyme over a medium-low heat for 45 mins-1 hr, stirring every so often, until jammy and caramelised. Remove from the heat.

Split the dough into four balls. Roll out onto a floured worksurface until round and evenly thick. Heat a frying pan on a high heat and heat the grill to high. Drizzle some oil into the frying pan, then cook one of the dough balls for 5-6 mins or until the base is cooked and puffy.

Spread 3 tbsp of the onions onto the base of the pizza, then lay on some anchovies and olives. Cook under the grill for 3-5 mins or until the crust is bubbling and slightly charred.

For the thyme honey, gently melt together the thyme and honey in a small pan, before drizzling over the cooked pizzas.