An alternative edition of the classical Italian pizza based on the delicious combination of anchovy and onions.
500 g all purpose flour
10 g active dry yeast
250 ml water
2 tbs olive oil
1-2 tsp salt
1 ½ kg onions, sliced
9 tbs olive oil
18 anchovy filets
75 g black olives, pitted and sliced
Some fresh thyme
Measure out all dough ingredients.
Spread the flour on a clean and dry surface.
Dissolve the yeast in some water.
Make a well in the flour and work the yeast mixture, using a fork, together with the remaining water, oil and salt, until all ingredients blend well.
Knead to a soft and pliable dough.
Dust with some more flour, and place in a bowl. Cover it with a damp towel and set aside for about 2 hours.
7. Knead again, lightly, and roll them out to thin circles or rectangles, depending on your baking sheet.
Preheat oven to 180°C.
In a large sauté pan slowly cook the onions, thinly sliced, in 4 tbs of olive oil.
Add some salt and the thyme and cook in low heat until golden brown and slightly caramelized.
Brush your dough with the remaining oil and spread with the onion filling. Tenderly sprinkle the olives and anchovies.
Bake at 180o C, for just about 30 minutes.