"You could easily make this with puff pastry instead - so simple." - Dietmar Sawyere
- 2 tbsp extra-virgin olive oil, plus extra for drizzling
- 4 onions (600gm), thinly sliced
- 2 garlic cloves, thinly sliced
- 1 thyme sprig
- 2 large vine-ripened tomatoes (about 180gm each)
- 100 gm Fontina, diced
- 16 large Kalamata olives, pitted and halved
- 8 anchovy fillets, rinsed
- 30 gm fresh yeast (see note)
- 2 tsp caster sugar
- 440 gm “00” flour (3 cups)
- 1 tbsp sea salt flakes
- 50 ml extra-virgin olive oil
- 1For 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).
- 2Heat 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).
- 3Meanwhile, 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.
- 4Preheat 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.
- 5Spread 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 Traveller.