Prep 30 mins
Cook 1 hr 30 mins
A version of pizza from the South of France. Take your cooking the onions, so that they can become wonderfully soft and sweet. Prep time includes time for dough to rise. I've not yet tried it and posted the recipe here for safekeeping and to share.
- 15 g dried yeast (1/2oz)
- 150 ml water, tepid (1/4pt)
- 1 tablespoon sugar
- 275 g bread flour (9oz)
- 5 tablespoons olive oil
- 25 g butter (1/2oz)
- 6 sprigs thyme
- 1 1⁄3 kg onions, peeled and sliced finely (2 3/4lb)
- 12 anchovies
- 20 black olives, pitted
- Mix the water with the sugar and the yeast, set aside ina warm place for about 5 minutes for the yeast to prove.
- Sieve the flour into a large mixing bowl. make a well in the middle and add the yeast mixture. Combine into a dough.
- Turn out onto a floured surface and knead for about 10 minutes until smooth and elastic.
- Return to a lightly oiled bowl, cover with a clean cloth and leave to rise in a warm place for about 1 hour or until it has doubled in size.
- In the meantime, heat the oil and butter in a large pan and add the onions. Sprinkle with thyme, salt and pepper. Cook on a low heat stirring frequently until the onions become soft and translucent.
- When the dough has risen, knead it for a further five minutes.
- Preheat the oven to Gas 6/400°F/200°C.
- Roll out dough to a rectangle, about 8x12 inches.
- Place on an oiled baking sheet or on a pizza stone and spread evenly with a layer of onions.
- Arrange the anchovies in a criss-cross pattern over the onions and top with olives.
- Set aside for another 10 minutes in a warm place, then bake for about 25 minutes, or until the crust is golden.
This is wonderful! It makes a great "bread" for salads and I think would be delightful to serve as an appetizer. I used Crockpot Caramelized Onions that had been previously made and frozen and left off the anchovies.