FOR THE DOUGH - 2 pizza discs (4 quarters each)
3/4 cup of warm water (180 ml)
1 packet of fresh biological yeast (15 g) crumbled or 1 tablespoon of dry biological yeast
2 1/2 cups of wheat flour (300 g)
1/4 cup of olive oil (60 ml)
1 teaspoon of salt
oil (for brushing)
FOR THE TOPPING
1/2 cup of olive oil (120 ml)
5 thin slices of onion
6 cloves of garlic, minced
2 tablespoons of dried thyme or oregano
2 sprigs of rosemary
12 fillets of anchovy (40 g)
2/3 cup of black olives, pitted (130 g)
2 tablespoons of rinsed and drained caper
Salt and pepper to taste
FOR THE DOUGH - 2 pizza discs (4 quarters each)
3/4 cup of warm water (180 ml)
1 packet of fresh biological yeast (15 g) crumbled or 1 tablespoon of dry biological yeast
2 1/2 cups of wheat flour (300 g)
1/4 cup of olive oil (60 ml)
1 teaspoon of salt
oil (for brushing)
FOR THE TOPPING
1/2 cup of olive oil (120 ml)
5 thin slices of onion
6 cloves of garlic, minced
2 tablespoons of dried thyme or oregano
2 sprigs of rosemary
12 fillets of anchovy (40 g)
2/3 cup of black olives, pitted (130 g)
2 tablespoons of rinsed and drained caper
Salt and pepper to taste
MAKE THE DOUGH:
1 Place the water in a bowl and add the yeast
2 Stir gently with a spoon until it dissolves
3 Add 1 cup of flour, olive oil, and salt
Mix vigorously with a wooden spoon
4 Add another cup of flour and mix well
The dough should be smooth and elastic
5 Transfer to a clean surface, dust with remaining flour, and knead for about 2 minutes
6 Make into a ball and place in a bowl coated with oil, cover with plastic wrap, and let rise for 30-45 minutes, or until doubled in volume
7 Punch down the dough, divide it into two parts, and roll out each part into a thin circle
8 Place each disc into a preheated pizza pan, greased with oil and dusted with flour, and let rise for another 10-20 minutes
9 Bake at 250°C for 20 minutes, or until the crust is firm (do not let it brown)
10 Remove from oven and top with the topping
MAKE THE TOPPING: In a medium saucepan, heat half of the olive oil over low heat
11 Add the onion, garlic, thyme, and rosemary
Simmer, stirring occasionally, until the onion is very soft, almost falling apart
12 Remove the sprigs of rosemary and season with salt and pepper to taste
13 Brush each pizza disc with a little olive oil
14 Spread half of the topping mixture over each pizza, leaving a 1.5 cm border
15 Top with anchovy, olives, and caper
16 Drizzle with the remaining olive oil
17 Bake at 250°C for another 20 minutes, or until the crust is golden brown
18 Serve
(Approximately 388 calories per serving)
