Olive and anchovy pizza

Yield: 4 Servings

Measure Ingredient
1 pack Active dry yeast
⅔ cup Warm water
2 teaspoons Sugar
½ teaspoon Salt
3 tablespoons Olive oil
2 cups Flour; approximately
2 mediums Onions; chopped fine
1 \N Clove garlic; minced
1 teaspoon Oregano; crushed
3 mediums Tomatoes; sliced 1/4\" thick
2 ounces Anchovy fillets; drained
½ cup Pimiento-stuffed olives; sliced thin
¼ cup Parmesan cheese; grated
2 cups Mozzarella cheese; shredded

1) Sprinkle yeast over water in a large bowl. Let stand 3 to 5 minutes.

Stir in sugar, salt and 1 Tbsp. of the oil. Add 1⅓ cups of the flour.

Mix to blend; beat until dough is elastic and pulls away from sides of bowl, about 3 minutes.

2) Stir in ½ cup more flour to make a soft dough.

3) Place on floured surface. Knead until dough is smooth and develops small bubbles just under the surface, 8 to 10 minutes. Place dough in greased bowl, turn to grease all over. Cover, let rise in a warm place until doubled in size, 30 to 45 minutes.

4) SautŽ onions until limp and golden in remaining 2 Tbsp. oil; mis in garlic and oregano.

5) Punch dough down, then roll or pat into a greased 12½ to 13 inch pizza pan. Spread with onion mixture; cover with a layer of tomatoes. Add anchovies and olives. Sprinkle with cheeses.

6) Bake at 450¡F until crust is crisp and brown, 15 to 20 minutes. Cut in wedges to serve.

Recipe by: Ron West

Posted to Bakery-Shoppe Digest by Ron West <ronwest@...> on Feb 5, 1998

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