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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is pizza for grownups! From Everyday Epicurean , which I got in a swap from Evie*! Next time I make it, I may add some feta cheese to the top. We had this on our honeymoon in Provence, where they served it with a bottled of herb-infused olive oil! Delish! This could be dinner, with a salad on the side, or an appetizer, cut in little squares. Ingredients:
10 1/2 ounces luke-warm water |
1 tablespoon dry active yeast |
4 tablespoons olive oil |
1 lb plain flour (4 c.) |
2 tablespoons olive oil |
5 medium onions, sliced thin |
2 cloves garlic, sliced thin |
1 sprig fresh thyme |
2 large ripe tomatoes, peeled,cored,seeded and chopped |
8 artichoke hearts packed in oil, drained |
12 kalamata olives |
additional thyme (to garnish) |
Directions:
1. Put the warm water in a large bowl, sprinkle yeast over it.
2. Leave until frothy.
3. Add 4 tbsp.
4. oil, then the flour.
5. Mix well to combine, then knead briefly until smooth.
6. Leave to rise, covered, in a lightly oiled bowl, until doubled, about 30 minutes.
7. Meanwhile, heat the olive oil in a frying pan and saute onion, garlic and thyme until golden.
8. Stir in tomatoes, increase heat to high, and cook until mixture is thick- about 5 min.
9. Discard thyme sprig.
10. Preheat pizza stone or metal baking sheet in oven at 500 degrees.
11. Roll out the dough to about 1/4 and transfer to peel/floured baking sheet.
12. Spread tomato/onion mixture over the dough.
13. Arrange anchovies and olives on top.
14. Transfer to heated stone/sheet and bake for 15-20 min.
15. ,until base is crisp.
16. Garnish with additional thyme, serve at room temperature.
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