Gluten-free Pizza Two Ways

Dough

• 70 g white rice
• 260 g water
• 2 ½ tsp dried instant yeast
  of 25 g fresh yeast, crumbled
• 1 tsp sugar
• 250 g gluten-free plain white flour (see tip)
• 1 ½ tsp xanthan gum
• 1 tsp fine sea salt
• olive oil, for greasing

Toppings and Tomato Sauce

• 250 g mozzarella, drained, sliced (1 cm)
• 50 g sun-dried tomatoes in oil, drained
• 15 g olive oil
• 2 garlic cloves
• 200 g tinned chopped tomatoes
• ½ tsp dried oregano
• ¼ tsp fine sea salt
• 10 fresh basil leaves

Assembly

• 16 fresh basil leaves
• 8 tinned anchovy fillets
• 1 - 1 ½ Tbsp pickled capers, drained, to taste
• 40 g rocket leaves