Late Summer Pizza

Method

1. In a bowl, combine the flour with the yeast and about half the water. Begin kneading.
2. Add the salt and remaining water. Continue kneading.
3. Transfer to a work surface and knead for about 10 minutes until smooth.
4. Shape into a ball, cover with plastic wrap, and let rise for about 2 hours in a warm place until doubled.
5. Turn the dough onto the work surface, divide it in half, and shape each half into a ball.
6. Place each ball in a pan or tray, cover, and let rise for another 30 minutes.
7. Meanwhile, prepare the rocket pesto: in a blender, combine the rocket, pine nuts, oil, and a pinch of salt. Blend until smooth.
8. Cut the cherry tomatoes in half.
9. Stretch each dough piece with oiled fingers, let rest for another 30 minutes.
10. Prick the dough with a fork and bake in a preheated oven at 230°C (450°F) for about 15 minutes.
11. Top the baked base with rocket pesto, cherry tomatoes, stracciatella (or buffalo mozzarella), fresh rocket, and marinated anchovies.
12. Serve immediately.