Dough for 1 medium-sized thin crust pizza base
1/4 cup tomato pizza sauce
1 tsp chili flakes
400g black pitted olives
1/2 jar of anchovies
1 chorizo, thinly sliced
100g colby cheese, grated
125g fresh mozorella, we used mozzarella from Massimos
garlic salt and pepper to taste
Preheat oven to 240°C. If using a pizza stone, place it in the cold oven to heat.
Roll out dough on a floured surface.
Add the chili flakes to the sauce and spread over base. Sprinkle with half the cheese. Arrange olives, anchovies and chorizo. Top with remaining cheese. For extra flavour, drizzle with oil from the anchovy jar. Season to taste.
Bake for approximately 15 minutes, until the base is golden, and the cheese has melted. Serve with Peter Yealands Reserve Sauvignon Blanc 2014.