Pork and Oily Fish Pizzas

To make the dough, dissolve the yeast in 300 ml lukewarm water. Mix together the flour and the salt and create a well in the middle. Pour the yeast mixture and the oil into the well and knead into a smooth dough using your hands or a mixer with dough hooks.

Knead the dough well on a floured work surface for around 10 min. If the dough is too moist add some more flour, if it is too dry add some more lukewarm water. Return the dough to the bowl, cover and leave in a warm place to rise for around 1 hour.

Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6, grease four pizza trays and season the tomato passata with salt and ground black pepper.

Re-knead the dough and split into 4 equal portions. Roll each portion out to fit the trays and place each piece on a tray creating a thick edge all the way round. Brush the pizza bases with the tomato passata and top with the tomatoes, salami and the cheese. Add the sardines, olives and capers, sprinkle with oregano, drizzle with olive oil and bake for 20-25 min.