Schiacciata catanese

• 1 kg plain flour
• 7g dry yeast
• 60g extra virgin olive oil
• 20g salt
• 600g warm water
• 1 cauliflower
• 6-7 spring onions
• 400g anchovies
• 600g cheese
• Extra virgin olive oil, for topping
• Salt and pepper, to taste

1. Place flour, yeast, olive oil, salt and warm water in a large bowl and stir until it becomes an even dough.
2. Cover with cling wrap and set aside to rise for at least one hour or until it doubles in size.
3. Meanwhile, chop the cheese into small pieces, finely chop the spring onions and cut the cauliflower into pieces.
4. Once the dough has risen, preheat over to 200°C. Grease three pizza trays with a generous amount of oil.
5. Take 1/6 of the dough and place it on the tray, pressing it down with your fingers to cover the base.
6. Spread 1/3 of the cauliflower, anchovies, spring onion and cheese over the dough and season with salt, pepper and oil.
7. Cover the entire surface with 1/6 of the dough and seal at the edges.
8. Prick holes in the top, drizzle with olive oil and bake in the oven for around 30 minutes, or until it is nice and golden.
9. Complete this process twice to make two more schiacciate.