2 tbspextra-virgin olive oil, plus extra for drizzling4onions (600gm), thinly sliced2garlic cloves, thinly sliced1thyme sprig2large vine-ripened tomatoes (about 180gm each)100 gmFontina, diced16large Kalamata olives, pitted and halved8anchovy fillets, rinsedTo serve:basil leaves, tornPizza dough30 gmfresh yeast (see note)2 tspcaster sugar440 gm (3 cups)“00” flour1 tbspsea salt flakes50 mlextra-virgin olive oil
For pizza dough, stir yeast, sugar and 1 tbsp warm water in a small bowl to a smooth paste. Combine flour and salt in the bowl of an electric mixer fitted with a dough hook. Make a well in the centre and add oil, 180ml warm water and yeast mixture, mix on low speed to form a smooth dough, then knead until elastic (5-7 minutes). Cover and set aside in a warm place until doubled in size (1½-2 hours).
Heat oil in a saucepan over low-medium heat, add onion, garlic and thyme, cover and stir occasionally until onions are tender (20-25 minutes), then remove lid and stir occasionally until golden (45-55 minutes).
Meanwhile, blanch tomatoes until skins split (30-40 seconds). Drain, refresh, then drain, peel, remove seeds, finely chop and set aside. Add to onion mixture, increase heat, cook until liquid evaporates and mixture is thick (10-15 minutes). Remove from heat (discard thyme), set aside to cool, then add Fontina.
Preheat oven to 200C fan-forced. Roll dough on a lightly floured surface to a rough 30cm x 35cm rectangle and transfer to a greased oven tray.
Spread onion mixture over dough, arrange olives and anchovies on top and stand until well-risen (15-20 minutes). Bake until crust is crisp (20-25 minutes), serve warm drizzled with extra-virgin olive oil, scattered with basil.
Note Fresh yeast is available from health-food shops and
select delicatessens. If unavailable, substitute half the quantity
of dried yeast.
This recipe is from the January 2011 issue of Australian Gourmet