Step 1

For the pickled chillies, combine all ingredients with 4 cups (1L) hot water in a medium heavy-based saucepan and bring to the boil. Remove from the heat and cool completely. Pickled chillies can be stored in airtight sterilised containers or jars in the fridge for up to 3 months. Make enough to last a while. You will wish you had if you don’t.

Step 2

For the pizza dough, combine yeast and 450ml lukewarm water in a bowl, cover and stand for 10-15 minutes until frothy. Combine flour and 1 tbs salt flakes in a stand mixer fitted with the dough hook attachment. Add yeast mixture and oil, and knead for 10 minutes or until smooth and elastic. Transfer to a greased bowl, cover and stand in a warm place for 2 hours or until doubled in size. Divide dough into 4 balls, place on a tray, cover for 30 minutes or until doubled in size. Alternatively, if time permits, cover loosely with a clean tea towel and allow to proof in the fridge overnight or up to 3-4 days. If using from the fridge allow dough to return to room temperature before rolling.

Step 3

For the ‘nduja sauce, combine all ingredients in a bowl, season to taste and mix thoroughly with a whisk. Set aside.

Step 4

Preheat oven to 250°C or to the highest temperature setting. Grease 4 large oven trays and line with baking paper.

Step 5

Working with 1 dough portion at a time, on a lightly floured surface, roll out to a rough 25cm x 35cm oval. Brush each pizza base with olive oil and season. Spread ‘nduja sauce (as much as you’d like) over each base. Scatter evenly with the garlic, chilli, if using, and mozzarella. Season to taste. Bake for 12-15 minutes until golden and cheese is bubbling. Repeat with remaining pizza bases and toppings. Scatter over pickled chillies, parmesan and anchovies to serve.