Onion, Anchovy, and Olive Pizzas Recipe

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Ingredients

Count

Nutrition

781

Calories

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Ingredients:

Serving

3 large onions (about 2 1/2 lb), cut into 1/4-inch -thick slices
1/4 cup water plus additional if necessary
1 tsp olive oil
4 tsp yellow cornmeal
3 medium plum tomatoes, sliced thin
4 flat anchovy fillets, rinsed and chopped
2 tbsp chopped pitted nicoise or other brine-cured olives
2 tsp fresh thyme leaves
3/4 cup warm water (110o-115of.) plus additional tbsp if necessary
a 1/4-oz p ck ge (2 1/2 tsp) ctive dry ye st
2 cups all-purpose flour
1 1/2 tsp salt

Directions:

Make the pizza dough: In a large bowl stir together water and yeast and let stand until foamy, about 5 minutes. Stir in flour and salt and blend until mixture forms a dough, adding additional tablespoon water if too dry. On a lightly floured surface knead dough about 10 minutes, or until smooth and elastic. (Alternatively, dough may be made in a standing electric mixer. In bowl of mixer make dough as described above. With dough hook knead dough about 5 minutes, or until smooth and elastic.)
Put dough in a very lightly oiled deep bowl, turning to coat, and let rise, covered loosely, in a warm place 1 1/2 hours, or until doubled in bulk. Punch down dough and divide into 4 equal pieces. Dough keeps, each piece put in a small, sealable plastic bag and sealed, pressing out excess air, chilled overnight or frozen 2 weeks. If dough is frozen, thaw overnight in refrigerator before using. Makes enough dough for four 12-by 6-inch oval pizzas.
Make the pizza: In a large saucepan simmer onions in water and oil, covered, over moderate heat until tender, about 15 minutes, and season with salt. Cook onions, uncovered, stirring occasionally and adding additional water, 1 tablespoon at a time, if onions begin to stick to bottom of pan, until liquid is almost evaporated and onions are golden brown. Onions may be made 1 day ahead and chilled, covered.
Preheat oven to 500°F.
On a work surface sprinkled with 1 teaspoon cornmeal roll out 1 piece of dough into a 12- by 6-inch oval and transfer to a baking sheet. Repeat with remaining cornmeal and dough, ending up with 2 ovals on each of 2 baking sheets.
Spread onions evenly on dough ovals, leaving a 1/2-inch border around edge of each pizza. Top onions with tomatoes and sprinkle with anchovies, olives, and thyme.
Bake pizzas in lower and middle thirds of oven 15 minutes, or until crusts are crisp and pale golden.
Dough: each serving about:244 calories, .7 grams fat (2% of calories from fat). Nutritional analysis provided by Gourmet Pizza: each serving about:383 calories, 6 grams fat (14% of calories from fat). Nutritional analysis provided by Gourmet

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	781.35 Kcal (3271 kJ)
Calories from fat	193.43 Kcal
		% Daily Value*
Total Fat	21.49g	33%
Sodium	2243.71mg	93%
Potassium	459.67mg	10%
Total Carbs	86.02g	29%
Sugars	14.84g	59%
Dietary Fiber	11.32g	45%
Protein	55.34g	111%
Vitamin C	21.4mg	36%
Iron	0.8mg	4%
Calcium	52.7mg	5%

Amount Per 100 g
Calories	229.66 Kcal (962 kJ)
Calories from fat	56.86 Kcal
		% Daily Value*
Total Fat	6.32g	33%
Sodium	659.49mg	93%
Potassium	135.11mg	10%
Total Carbs	25.28g	29%
Sugars	4.36g	59%
Dietary Fiber	3.33g	45%
Protein	16.27g	111%
Vitamin C	6.3mg	36%
Iron	0.2mg	4%
Calcium	15.5mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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