Recipe: Tomato, garlic and anchovy pizza
How to Make:
- For the dough, whisk the yeast and sugar in a large bowl with the warm water, and when the yeast has dissolved, stir in half the flour. This will make a sloppy batter. Let it rest, covered, for 2 hours in a warm place, so the yeast will become active and the volume will increase by about one-third.
- Place the remaining flour in a mound on a bench. Sprinkle on the salt, and make a well in the middle. Pour the wet mixture into the well. Add the olive oil. Knead dough for about 10 minutes, until it forms a firm but sticky ball that is springy to the touch. Brush ball with a little extra oil and leave, covered, in a warm place for 1 hour.
- While the ball of dough is resting, peel and thinly slice the onions, then put them in a heavy-based saucepan with the olive oil. Cook them, covered, over low heat for 30 minutes. Stir in the tomato and cook for a further 30 minutes or until the mixture becomes like a soft jam.
- Preheat the oven to 200C/180C fan forced.
- Turn out the dough onto a flat surface and roll out into a 5mm-thick disc. Place on an oiled pizza pan. Spread the soft onion jam over the dough, then top with the anchovies, olives and sliced garlic. Bake for 30 minutes, until golden.
Time for preparing:
90 min.
Servings:
4
Ingredients:
- 250g red onions
- 50ml olive oil
- 50g finely chopped peeled tomato
- 10 anchovy fillets
- Handful of stoned black olives
- 1-2 garlic cloves, sliced Dough
- 5g active dried yeast
- 1/2 teaspoon sugar
- 350ml warm water
- 500g (3 1/3 cups) strong white flour
- 1/2 teaspoon sea salt, plus extra for sprinkling
- 50ml olive oil, plus extra for brushing
