Ingredients

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For the pizza dough

• 115g/4 oz self-raising flour

• 115g/4 oz self-raising whole meal flour

• pinch of salt

• 50g/2 oz butter, diced

• about 150ml/1/4 pint milk

For the topping

• 30ml/2 tbsp olive oil

• 1 jar ready-made tomato sauce or pizza topping

• 1 small re onion

• 200g/7 oz can tuna, drained

• 15ml/1 tbsp capers

• 12 black olives, stoned and halved

• 45ml/3 tbsp freshly grated Parmesan cheese

• 50g/2 oz can anchovy fillets, drained and halved lengthways

• ground black pepper

Serves 2-3

Method:

1. Place the flour and salt in a bowl and rub in the butter until the mixture resembles fine breadcrumbs. Add the milk and mix to a soft dough with a wooden spoon. Knead on a lightly floured surface until smooth.

2. Preheat the oven to 220C. Roll out the dough on a lightly floured surface to a 25cm/10 in circle. Place on a greased baking sheet and brush with 15ml/4 tbsp of the oil.

3. Spread the tomatoes or pizza topping evenly over the dough, leaving the edge uncovered.

4. Cut the onion into thin wedges and arrange on top. Roughly flake the tuna with fork and scatter over the onion. Sprinkle over the capers, black olives and Parmesan cheese.

5. Place the anchovy fillets over the top of the pizza in a criss-cross pattern. Drizzle over the remaining oil, then grind over plenty of pepper.

6. Bake for 15-20 minutes until crisp and golden. Serve immediately.