Total Time
3hrs 15mins
Prep 3 hrs
Cook 15 mins

I devised this pizza after being inspired by the book, Gastronomy of Italy, written by Anna Del Conti. The pizza dough is straight from the book and is enough for 2 pizzas, or if you want, use a bought base...nowhere near as much fun though. The topping is rather simple but the onions are so flavoursome they really don't need a lot added to them. I added the cheese because the friend I was cooking this for said that a pizza isn't pizza without cheese, it did make it kind of yummy but as you can see i didn't add a lot.

Ingredients Nutrition

Directions

  1. Place the flour on the clean work surface, mix in the yeast and salt and make a well in the centre.
  2. Pour the oil into the well and add about 200ml/1 cup of body temperature water.
  3. Slowly combine the flour on the inner side of the wall with the liquid adding more water as needed, until a thick dough forms.
  4. Knead for about 10 minutes then divide into 2 balls.
  5. Place them in 2 oiled bowls and cover with a damp cloth.
  6. Place in a warm spot and let rise for 2 hours.
  7. Oil and flour 2 pizza trays, and preheat the oven at it's hottest temperature.
  8. Punch down the dough and knead briefly.
  9. Roll and stretch the dough into shape and line the pizza trays.
  10. Leave a small rim around the edge.
  11. Add toppings and bake for about 12-15 minutes or until crust browns.
  12. For the topping heat a little oil in a pan and fry onions, add salt and sugar, cover, reduce heat and stir occasionally.
  13. Watch that the onions turn a nice uniform brown and don't burn.
  14. Add the bacon, capsicum and tomato paste, cook for a couple more minutes.
  15. Add the seasonings to taste.
  16. Spread out on prepared pizza base, leaving about 2cm/1/2" of crust around the edge.
  17. Slice cheese into 3 thick slices and then cut across to form 6 triangles.
  18. Place on pizza to form 6 pieces.
  19. Bake as above.

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