Anchovy and caramelised onion rustic pizza serves 2; makes 2 individual pizzas
all the favourite, albeit acquired, Italian flavours rolled into a single pizza
For the pizza bases:
- 175g strong white flour
- 120ml lukewarm water
- 1 tsp salt
- 1 tsp dried yeast
- 1 tbsp olive oil
For the toppings:
- 1 medium sized brown onion, finely sliced
- 1 tbsp olive oil
- 1 clove garlic, crushed
- 1 bay leaf
- 2 tomatoes, chopped
- 1 tbsp tomato puree
- 8 fresh basil leaves
- 1 tsp chilli flakes
- 1 tin of anchovy fillets in olive oil
- 100g mozzarella, torn into 10 pieces
- Begin by caramelising the onions. Heat a saucepan with 1 tbsp olive oil, and drop in the finely sliced onions. Add a clove of crushed garlic and a bay leaf. Cover the pan with a lid, and leave to stew for 45 minutes, stirring frequently.
- While the onions are caramelising, pre-heat the oven to 190ºc and make the pizza bases.
- Sift the flour into a bowl with the salt and yeast. Make a well in the middle of the bowl, and then pour in 120ml lukewarm water, followed by 1 tbsp olive oil. Mix with a wooden spoon until it forms a smooth dough. On a floured surface, knead the dough for 5 minutes. Pop the dough back in the bowl and leave to rise for 25 minutes in a warm place.
- While the dough is rising, make a basic tomato sauce for the bases. In a saucepan, cook 2 chopped tomatoes with 1 tbsp tomato puree on a low heat. Add the basil and chilli flakes at the end.
- Once increased in size, roll out the dough and shape into two individual pizza bases. Place on baking paper on a tray, ready for the oven.
- Assemble the pizzas! Coat the bases in tomato sauce, then spread over the caramelised onions. Drain the anchovies, and line them in a criss cross pattern. Add the capers, mozzarella, and olives – alternating to form an aesthetically pleasing pattern.
- Bake in the oven for 18 minutes.