William Meppem
“You could easily make this with puff pastry instead – so simple.” – Dietmar Sawyere
Ingredients
Pizza dough
Method
Main
1.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).
2.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).
3.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.
4.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.
5.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 Traveller.
Notes
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