Nigella Lawson's pizza casareccia

Serves 4

Internal links

The Upper Crust

River Cafe Pizza Dough

Trevise, pancetta and rosemary River Cafe pizza

For the dough

250g/9oz plain flour

1 heaped teaspoon (1/2 sachet) easy-blend dried yeast, or 3 tablespoons fresh yeast

1/2 teaspoon salt

Approximately 150ml/5fl oz warm water

2 tablespoons extra virgin olive oil

For the topping

200g/7oz tinned tomatoes, chopped

2-3 pinches dried oregano

4 slices fine-cut ham

2-3 gherkins, chopped

5 anchovies, optional

Fresh Parmesan, mozzarella or cheese of your choice

Combine the flour, yeast and salt in a large bowl and stir in water and oil, adding more water as necessary to form a dough. When you've got a shaggy mess that's on its way to being dough, tip contents on to a lightly floured surface and knead for about five minutes or until the dough is smooth and bouncy, though still on the sticky side. Put into an oiled bowl and turn it to cover it lightly with the oil. Then cover the bowl with clingfilm and leave somewhere warm for an hour until the dough has doubled in size.

Preheat the oven to 240C/475F/ Gas 9. Knock air out of the dough and, using well-oiled hands, knead it a little, and press on to a baking sheet (rectangular or round). Cover with chopped tomatoes, seasoned with salt, pepper and oregano. Put into the very hot oven for about 20 minutes or until the dough has a hollow sound when knocked. Add the topping of your choice, then put the pizza back in the oven and cook for a further five to 10 minutes or until the cheese has melted and the base is crisp.