Napoli

A proper Neapolitan pizza should taste of the sea and the sun, and this one does, with salty anchovies melting into a bright tomato base.

• Anchovies, briny and soft, layered over the sauce.

• Tomato, slow-cooked into a sweet, thick passata.

• Oregano, scattered for that wild, herbal bite.

• Extra-virgin olive oil, drizzled on top while it is still hot.

The crust is blistered and charred in a hot oven, the classic Neapolitan way, soft enough to fold. A simple pizza that leans on good tinned fish and ripe tomatoes, and does not need anything else. Contains: Gluten, fish.