Method

• 1.
  For the dough place the yeast, sugar and warm water in the bowl of a stand mixer fitted with the dough hook and mix until the yeast has dissolved. Add the flour, salt and olive oil and mix on low speed until a smooth dough has formed.
• 2.
  Place the dough into a deep bowl, cover with a damp cloth and set aside to prove at room temperature for 2 hours, or refrigerate overnight for a slow prove.
• 3.
  For the filling, separate the silverbeet stalks from the leaves and wash thoroughly under cold water. Cut stalks finely and set aside. Cut the leaves roughly and set aside.
• 4.
  Heat the olive oil in a large deep saucepan over medium heat. Add the onion and garlic, and cook until the onion has softened. Mix in the silverbeet stalks and anchovies, and cook for a few minutes, then add the leaves. Cover and cook until the silverbeet has wilted, 5-10 minutes. Remove from the heat and allow to cool.
• 5.
  Mix the mozzarella into the silverbeet mixture and season to taste with salt and pepper.
• 6.
  Preheat the oven to 170°C (fan-forced) and grease a 28cm ovenproof non-stick frypan and line with baking paper.
• 7.
  Cut the dough into 2 pieces on a floured workbench. Roll out 1 piece of the dough into a round that is 5mm thick and use it to line the prepared pan, leaving 2cm of the dough overhanging the edge. Spoon the silverbeet filling into the pastry-lined pan and brush overhanging dough with olive oil.
• 8.
  Roll out the other piece of dough and use it to cover the filling, then fold over the overhang, pinching the edges to seal. Brush the top with olive oil and, using a fork, make a few holes in the dough so the steam can escape.
• 9.
  Bake for about 40 minutes or until golden. Remove from the oven, allow to rest for 10 minutes, then cut and serve.