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Tomato, garlic and anchovy pizza
Tomato, garlic and anchovy pizza
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Prep Time:
200 minutes
Cook Time:
90 minutes
Total Time:
290 minutes
Try a delicious Italian-style Pizza all'Andrea with onion, olive, and tomato toppings.
Ingredients:
  • 250g red onions
  • 50ml olive oil
  • 50g finely chopped peeled tomato
  • 10 anchovy fillets
  • Handful of stoned black olives
  • 1-2 garlic cloves, sliced
  • 5g active dried yeast
  • 2.25 gm sugar
  • 350ml warm water
  • 500g (3 1/3 cups) strong white flour
  • 1.20 gm sea salt, plus extra for sprinkling
  • 50ml olive oil, plus extra for brushing
Instructions:
  • In a large bowl, whisk together yeast, sugar, and warm water. Once yeast is dissolved, mix in half of the flour to create a sloppy batter. Cover and let it rest in a warm place for 2 hours until the volume increases by about one-third as the yeast becomes active.
  • On a clean surface, create a mound using the remaining flour and sprinkle on the salt. Make a well in the center and pour in the wet mixture along with the olive oil. Knead the dough for 10 minutes until it forms a firm and springy ball. Brush the ball with some extra oil and let it rest in a warm place, covered, for 1 hour.
  • Peel and thinly slice the onions and add them to a saucepan with olive oil. Cook covered on low heat for 30 minutes. Stir in the tomato and continue cooking for another 30 minutes until the mixture resembles a soft jam.
  • Preheat the oven to 200C (180C fan-forced).
  • Transfer the dough onto a flat surface and roll it out into a 5mm-thick disc. Transfer the dough onto an oiled pizza pan. Spread the luscious onion jam over the dough, then layer on the anchovies, olives, and sliced garlic. Bake for 30 minutes until beautifully golden.

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