To go with the mushroom and truffle pizza, I made something completely different. I love this flavour combination on a pizza.
Makes one pizza to fit 10 inch pizza stone
One quantity of flatbread dough; 1 can plum tomatoes, blitzed; 2 cloves garlic, ½ onion, ½ carrot, ½ stick celery, all finely chopped; 1 tbsp sweet vinegar such as balsamic; 8 anchovies; 10 pitted black olives, halved; 1 tbsp capers; 1 egg; 100 g buffalo mozzarella
For the tomato sauce, heat 2 tbsp olive oil in a saucepan then gently cook the garlic, onion, carrot and celery until soft. Add the vinegar and boil. Add the tomatoes and bring to the boil then turn down the heat and simmer for about half an hour. Give a quick blitz with a stick blender then push through a conical sieve for a smooth sauce.
Place the pizza stone, if using, in a cold oven and bring up to 230ºC. Allow stone to heat up for further 30 minutes.
Take a piece of dough about the size of a small orange. Roll out the dough to the size of the stone on a floured surface. Take the stone out of the oven and place on a heatproof surface. Place the dough onto the stone. Ladle some of the tomato sauce onto the dough and spread all over with the back of the ladle so you have an even covering. Now distribute the rest of the ingredients over the pizza. Finish by cracking the egg over the centre. Place in the oven and bake for 12–15 minutes until all cooked through and the mozzarella has just melted. Season to taste with black pepper.