This delicious topping is easy to make and is chock full of flavour. Serve with Perfect flatbread or try with shop-bought mini naan.
SERVES 1 • PREP 5m • COOK 8m
½ tsp extra-virgin olive oil (14 cals)
1 garlic clove, peeled and finely chopped (3 cals)
1 tbsp tomato purée (paste) (30 cals)
4 anchovy fillets, drained (24 cals)
1 flatbread (or mini naan) (153 cals)
• Heat the olive oil gently in a small frying pan (skillet), add the garlic and fry for 1–2 minutes until just starting to brown. Stir in the tomato purée (paste) and 2 tablespoons water, then fry gently for another 4–5 minutes.
• Spread the tomato sauce over a warm flatbread and arrange the anchovies over the top. Slice into quarters and eat straight away.