Name: Mushroom, olive and anchovy pizza
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 teaspoon olive oil; 1 medium brown onion (150g), chopped finely; 1 clove garlic, crushed; 410 gram can crushed tomatoes; 1 tablespoon tomato paste; 2 teaspoon finely chopped fresh oregano; 1 teaspoon white sugar; 1 x 335g pizza base; 1 1/4 cup (125g) grated mozzarella cheese; 2 tablespoon grated parmesan cheese; 45 gram can anchovy fillets, drained; 1 small red capsicum (150g), sliced thinly; 3 button mushrooms, sliced thinly; 1/2 cup (60g) seeded black olives, halved; 1/4 cup loosely packed fresh basil leaves

Ingredients

2 teaspoon olive oil

1 medium brown onion (150g), chopped finely

1 clove garlic, crushed

410 gram can crushed tomatoes

1 tablespoon tomato paste

2 teaspoon finely chopped fresh oregano

1 teaspoon white sugar

1 x 335g pizza base

1 1/4 cup (125g) grated mozzarella cheese

2 tablespoon grated parmesan cheese

45 gram can anchovy fillets, drained

1 small red capsicum (150g), sliced thinly

3 button mushrooms, sliced thinly

1/2 cup (60g) seeded black olives, halved

1/4 cup loosely packed fresh basil leaves

Method

1.Heat oil in large saucepan; cook onion until soft. Add garlic; stir 1 minute. Add undrained tomatoes, paste, oregano and sugar; bring to the boil. Reduce heat; simmer, uncovered, stirring occasionally, about 10 minutes or until sauce is thick and smooth; cool.

2.Preheat oven to 220°C (200°C fan-forced).

3.Spread cooled sauce over base of pizza.

4.Combine cheeses in small bowl; sprinkle half the cheese over pizza, top with anchovies, capsicum and mushrooms. Sprinkle with olives and remaining cheese. Bake about 15 minutes or until crust is golden brown. Sprinkle with basil.

We used a large (25cm diameter) thick-based packaged pizza base for this recipe. Pizza can be prepared and frozen in its unbaked form. Place frozen pizza in hot oven; allow about 10 minutes extra cooking time.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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