Step: 1/11

Mix the flour and 1/4 tsp salt in a bowl. Make a well in the centre and crumble in the yeast.

Step: 2/11

Add 250ml lukewarm water and mix with a dough hook on a hand mixer to form a snooth dough. Rest in a warm place for about 30 minutes.

Step: 3/11

Meanwhile peel and slice the onion. Wash the tomatoes, remove the stalks and slice.

Step: 4/11

Rinse the anchovy fillets and capers under cold water and drain.

Step: 5/11

Divide the pizza dough into 8 portions and roll out each one on a floured surface to a 12cm round.

Step: 6/11

Place 4 dough circles on a sheet of baking paper and place on a baking tray. Repeat for the remaining 4 circles.

Step: 7/11

Spread some tomato puree on the pizzas. Cover with tomato slices, onion rings, anchovies and capers and season with salt and pepper.

Step: 8/11

Sprinkle over the cheese and place on the lowerest shelf in a preheated oven at 225°C (200°C fan, gas 7).

Step: 9/11

Meanwhile, wash the parsley, shake dry and roughly chop the leaves.

Step: 10/11

Zest the lemon. Peel and finely chop the garlic, then mix it with parsley and lemon zest.

Step: 11/11

Remove the pizzas from the oven and serve with the herb mixture (gremolata).