Puttanesca pizza

Method

1. Preheat the oven to 220°C/fan200°C/gas 7. To stretch the dough, start with plenty of flour 
on the work surface and slap the dough ball onto it. Flatten the dough using your fingers and a gentle amount of pressure. Spread the dough with a rolling pin into a round shape until it is approximately 
28cm wide. During cooking the dough expands slightly so make 
a rim around the edge to hold the filling, by lightly and evenly tapping the rim of the dough about 1cm from the edge. Dust off any surplus flour and place the dough on a lightly oiled pizza pan, a mesh pizza screen or a pizza stone.
2. Spread the passata evenly over the base, leaving the raised edge uncovered. In a separate bowl, combine the crushed garlic with 
1 tbsp extra-virgin olive oil and mix well. Drizzle evenly over the base.
3. Grate the zest of the ½ lemon into a bowl. Squeeze the juice and add it to the zest with the remaining 1 tbsp extra-virgin olive oil. Stir well and drizzle evenly over the base. Scatter over the chopped red chilli evenly, then sprinkle with the thyme. Put the anchovies on the base and scatter the capers and olives evenly over the pizza. Season with black pepper and cook for 10-12 minutes.
4. Once the pizza is cooked (it should be lightly browned and crisp around the edges and underneath), cut into slices, put on a plate and serve, sprinkled with the fresh oregano.