Dough has rye flour in it and came out nice and crispy (recipe had stated strong wholemeal flour – but I don’t have any of that in so used rye).
Topping was a puttanesca sauce (olives, garlic, capers, anchovies) – left-over from some savoury palmiers I made the other day for a joint party I held with friends nearby. I also added red onion and mushrooms to this.
Pleased with how it came out. Nice crispy base and a good taste. Topping was a bit of a hybrid but the recipe overall was from John Whaite Bakes (which I currently have from the library and rather like).