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This onion pizza, enhanced with anchovies and olives is from Provence, southern France. My addition is spicy sausage. If you have a pizza stone, use it for a wonderful crispy base.
Ingredients
- 4½ teaspoons Surebake yeast
- ¾ cup water
- 2 cups flour
- ½ teaspoon salt
- 2-3 tablespoons oil, preferably olive
- 4 large onions, peeled and finely sliced
- 2 tablespoons olive oil
- 4 cloves garlic, crushed, peeled and finely chopped
- 2 tablespoons chopped fresh herbs
- 1 large tomato, diced
- 1 spicy sausage (chorizo), finely sliced
- 56 gram can anchovies, drained
- a handful of black olives
Method
- To make the dough, sprinkle the Surebake yeast over the water and set aside for 10 minutes until frothy.
- Place the flour, salt and oil in a food processor and pulse to mix. With the motor running, pour the mixture down the feed tube to form a soft dough and process for two minutes. If the dough is too soft, add a teaspoon of flour at a time until it forms one mass that rotates on top of the blades.
- Put the dough in a greased bowl, cover with plastic wrap and leave in a warm place for 1 hour, or until it doubles in bulk.
- Turn out and knock down. Roll out to a 20x30cm rectangle and place on a baking tray.
Onion filling
- Cook the onions in the oil in a large frying pan over a moderate heat for about 15 minutes, until softened.
- Add the garlic, herbs, tomato, chorizo sausage and simmer another 10 minutes until the mixture is quite dry.
- Spread the onion filling out on top of the base, leaving a 2cm edge all the way round. Arrange anchovy fillets on top and sprinkle with olives.
- Bake at 230ºC for about 15-20 minutes until the edges are golden.
Cooks Tips
- Surebake takes much of the worry out of yeast cookery. If you don't have any to hand, use 1½ teaspoons of dried granulated yeast.
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