Volcano Pizza

Cook Time 30 minutes

Servings 2-4

Ingredients

1 cup self-raising flour, plus extra for dusting

½ cup yoghurt

50g pepperoni, thinly sliced into rounds

125g caciotta chilli cheese, crumbled

1 zucchini, peeled into ribbons 

6 anchovies 

Salt and pepper

¼ cup olive oil

1 clove garlic, finely chopped 

¼ cup pickled jalapenos, sliced

Honey and chilli flakes, to serve

Method

Preheat the oven to 230°C.

In a large bowl, combine the flour, yoghurt, pinch of salt and pepper and a drizzle of olive oil. Knead the dough on a clean bench with a dusting of flour until it comes together smoothly in a ball and bounces back when gently poked. Roll the dough into a round shape until it’s roughly ½ cm and place on a lined pizza tray.

Mix the garlic, olive oil and salt together.

Baste the pizza with the garlic and oil. Then top with a cheese crumbled, pepperoni rounds, zucchini ribbons, jalapenos and anchovies.

Place in the oven for 8-10 minutes, until golden and crisp.

Drizzle honey and a sprinkling of chilli flakes over the hot pizza before serving.