|White bread mix/Brown bread mix||110 Ounce (5 1/2 Packets Of 567 Grams / 20 Ounce Each)|
|Onions||2 , finely chopped|
|Garlic||2 Clove (10 gm), crushed|
|Canned tomatoes||28 Ounce (1 Can Of 1 Pound And 12 Ounce / 793 Grams)|
|Canned tomato puree||5 Ounce (1 Can Of 142 Grams)|
|Dried mixed herbs||2 Teaspoon|
|Canned anchovy fillets||1 3⁄4 Ounce, drained (1 Can Of 50 Grams)|
|Black olives||2 Ounce, stoned and sliced (Small Ones, For Garnish)|
|Chopped parsley||2 Tablespoon (For Garnish)|
Make up the bread mix following packet instructions and leave to rise.
Heat the oil in a frying pan, add the onions and garlic and fry gently until soft.
Chop the tomatoes and add to the pan, with their juice, the tomato puree, herbs, and salt and pepper to taste.
Simmer until the mixture begins to thicken.
Roll out the bread dough to a 5 mm (1/4 inch) thickness and cut into 6 cm (2 1/2 inch) rounds with a plain cutter.
Place well apart on greased baking sheets and divide the tomato mixture between the pizzas.
Bake in a preheated hot oven, 220°C (425°F), Gas Mark 7, for 10 to 15 minutes, until risen and golden.
Top each pizza with a circle of anchovy fillet, an olive slice and parsley.
Serve hot or cold.