Words by Nathan Outlaw
Serves: 4
Ingredients:
A little light olive oil, for oiling and drizzling
24 marinated anchovies in vinegar
12 anchovy fillets in olive oil
400g (14oz) good-quality mozzarella, broken into pieces
Sea salt and freshly ground black pepper
1 teaspoon chopped thyme, to serve
For the flatbread dough:
250g (9oz) self-raising flour
2 teaspoons sea salt
100g (3½oz) full-fat Greek yogurt
100g (3½oz) crème fraîche
1 tablespoon chopped flat-leaf parsley
20g (¾oz) Parmesan, grated
1 garlic clove, finely chopped
2 pinches of saffron strands, soaked in 3 tablespoons warm water for 10 minutes
For the tomato topping:
3 tablespoons olive oil
50g (1¾oz) unsalted butter
2 banana shallots, sliced
4 ripe tomatoes, peeled and chopped
2 garlic cloves, sliced
Pinch of saffron strands
1 tender sprig of rosemary, leaves picked and chopped
4½ tablespoons red wine vinegar
50g (1¾oz) caster (superfine) sugar
1 tablespoon small capers in brine, drained and rinsed
Method
First make the flatbread dough. Place all the ingredients in a bowl and mix well until evenly combined and the mixture forms a dough. Turn out onto a lightly floured surface and knead for 2 minutes. Cover with a clean, damp cloth and set aside while you make the topping.
For the topping, heat the oil and butter in a medium pan over a medium heat. When hot, add the shallots, tomatoes, garlic, saffron and rosemary and cook for 5 minutes, stirring frequently, until the vegetables start to soften. Lower the heat and cook gently for a further 5 minutes. Now add the wine vinegar and sugar and cook until the vinegar has reduced right down, then add the capers. Season with salt and pepper to taste, then tip the mixture onto a tray and set aside to cool.
Preheat the oven to 220°C Fan (475°F), Gas Mark 9 and oil two large baking sheets with olive oil.
Divide the bread dough into 4 equal portions and shape each into a ball. Roll out each one into a round, about 3mm (⅛in) thick. Lift onto the oiled trays.
Divide the tomato topping between the 4 dough bases, making sure you spread it right to the edges. Scatter over both types of anchovy along with the mozzarella. Slide the flatbreads into the oven and bake for 12-14 minutes until nicely coloured and crispy at the edges. As you take the flatbreads from the oven, drizzle with a little olive oil and sprinkle with chopped thyme.
Serve at once.
Extracted from Fish for Dinner by Nathan Outlaw (Kyle Books, £28) Photography by Kate Whitaker. Cover illustration by Clover Robin