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Basic Pizza Dough; see *
-Note
4 tb Olive oil
4 lg Onions – (2 1/2 to 3 lbs);
-sliced
2 tb Slivered garlic
2 ts Fresh oregano
(or 1 teaspoon dried
-oregano)
1 ts Chopped rosemary leaves
1 tb Chopped parsley
2 c Diced; seeded ripe tomato
(or 2 cups drained canned
-diced tomatoes)
Salt; to taste
Freshly-ground black pepper;
-to taste
2 oz Anchovy fillets – (1 can);
-rinsed well,
; and patted dry
3/4 c Pitted Nicoise olives
Or pitted Kalamata olives;
-cut in half
* Note: See the “Basic Pizza Dough” recipe which is included in this
collection.
Prepare pizza dough according to recipe directions and let rise in a warm
place while preparing topping. Heat 2 tablespoons of olive oil in a saute
pan and saute the onions, garlic, oregano, rosemary and parsley over
moderate heat until lightly browned. Add tomatoes and remove from heat.
Season with salt and pepper and cool. Roll out dough into a large
rectangle, 1/4-inch or so thick and place on a pizza peel or back of a
baking sheet which has been liberally sprinkled with corn meal. Spread the
tomato-onion mixture evenly over top of dough to within 1/2-inch of edge.
Arrange the anchovies in a lattice fashion on top and place a pitted olive
in the middle of each section. Drizzle with remaining 2 tablespoons of
olive oil. Slide tart off onto the brick or tiles in a preheated 500 degree
oven and bake for 8 to 10 minutes or until crust is golden and crisp. Serve
warm or at room temperature. This recipe yields 4 to 6 servings.
Yields
4 servings
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