|Warm milk||150 Milliliter (2/3 Cup, 110 Degrees Fahrenheit, 43 Degrees Centigrade)|
|Active dry yeast||1 Tablespoon (1 Package)|
|All purpose flour||225 Gram (1 1/2 Cups)|
|Olive oil||3 Tablespoon|
|Gruyere cheese slices||4 Ounce (100 Grams)|
|Canned anchovy fillets||4 Ounce (Two 56 Grams / 2 Ounce Cans)|
|Dried oregano||1⁄2 Teaspoon|
For getting the pizza dough ready, you will need to stir sugar into warm milk and add yeast.
Set it up for 5 minutes or until the surface is frothy.
Stir gently to moisten any dry particles remaining on top.
Sift flour and salt into a large bowl.
Pour in yeast mixture and oil, combining with flour to make a dough.
On a floured surface, knead dough 5 to 10 minutes.
Grease 2 baking sheets.
Roll out 2 rounds of dough 7 inches (18 cm) in diameter.
Place rounds on greased baking sheets.
To make topping, peel and halve tomatoes; place on pizza rounds cut-sides down.
Cut cheese slices into squares; arrange between tomato halves with anchovy fillets.
Sprinkle topping with oregano and oil.
Let stand 15 minutes.
Preheat oven to 350°F (175°C).
Bake 40 minutes or until edges of pizzas are lightly browned.