Pizza with tomatoes, olives, and capers

makes 1

Ingredients:

1 ball pizza dough

all-purpose flour, for dusting

semolina flour or cornmeal

2–3 tbsp ground tomatoes or tomato purée or sauce

3 tomatoes, sliced

handful of pitted black olives

1–2 tsp capers, rinsed

Method:

1 Preheat the oven to 475°F (245°C). Put a heavy baking sheet in the oven to get hot. (They both need to be really hot before cooking the pizza.)

2 Place the dough on a floured surface and use a rolling pin to roll it out as thin as you can about 10–12in (25–30cm) in diameter. Brush the hot baking sheet with oil, sprinkle with semolina, and carefully place the dough on top.

3 Spread the ground tomatoes onto the pizza crust, using the back of a spoon to smooth it out evenly. Top with the tomato slices, then scatter with the olives and capers. Bake for 10–15 minutes or until the crust is crisp and golden. Season with freshly ground black pepper and serve.

Varations:

Use canned tomatoes instead of ground. Process them briefly with a hand held blender beforehand.

Pizza with tomatoes, olives, and capers