Potato Flatbread Pizza

Cook the potatoes in salted water for 25-30 minutes, or until soft. Drain, refresh in cold water then peel and push through a potato ricer. Leave to cool slightly then mix with the flour, cornflour, egg and 1 tsp salt. Knead to a shapeable dough. Work in a little more flour if necessary. Leave the dough to rest for about 15 minutes.

Peel and finely chop the onions and garlic. Heat 3 tbsp oil and sweat the onions and garlic until translucent. Add the tinned tomatoes, crush with a potato masher and simmer for 20 minutes. Season with salt, pepper and sugar.

Clean and slice the mushrooms. Thinly slice the olives and mozzarella. Drain and roughly flake the tuna. Cut the chillies into rings. Dry the anchovy fillets and halve lengthwise.

Place the dough on an oiled baking tray, roll out and spread with the tomato sauce mixed with the anchovy paste. Top with the mozzarella, mushrooms, chillies, olives, tuna, anchovies and capers and sprinkle with the remaining olive oil. Bake in a preheated oven (250°C, lower shelf) for about 25 minutes.