Quiet weekend ahead? How about building your own brick oven? Russell Jeavons channel his years of running a pizza restaurant on the Fluerieu Peninsula into his essential guide, Your Brick Oven. And once the work is done, Russell provides plenty of delicious recipe suggestions, like this Anchovy Special.

A version of the French Pissaladiere, this is how we deal with those kinky anchovy people. Anchovy haters should skip this one or leave the anchovies out. Anchovy lovers, read on. The sweet onions and salty olives and anchovies will bring out the best in your crisp white and sparkling wines. We use a fresh tin of anchovies for each pizza as they deteriorate very quickly after the tin is opened.

1 large onion, sliced

olive oil

1 red capsicum

1 zucchini, small to medium

pepper and salt

250 g prepared dough

1/2 cup seeded black olive halves (good ones! with flavour!)

1 x 25 g tin of anchovies in olive oil

chopped parsley

Sweeten the sliced onion in 3 tablespoons of olive oil in a small pot over low heat. They should be soft, creamy and sweet, but not caramelised. Cut the four sides off the capsicum and slice the zucchini into 5 millimetre long ways strips. Toss the zucchini strips and capsicum in a bowl with a little oil and pepper and salt, then lay them on a roasting tray and cook fast over coals raked to the front of your oven. The aim is to use sufficient heat to colour them on both sides without overcooking. This is an essential brick-oven skill also used to cook vegetables like eggplant, zucchini, capsicums, pumpkin and fennel bulb. Tear the capsicum into strips1 centimetre wide.

Press out your dough and spread on the sliced onions. Place the vegetable strips with kinks and the olives pushed down into the onion. Open the tin of anchovies and lay them around. Season with salt and pepper. After cooking, sprinkle with chopped parsley for the essential fresh finish.

Brick oven and pizza dough, both under construction.

Hungry? Inspired? Find out more about Your Brick Oven here.