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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Lovely for lunch or with a salad for dinner. Ingredients:
2/3 cup warm water (105°f to 115°f) |
1 teaspoon sugar |
1 envelope yeast |
2 cups all purpose flour |
5 1/2 tablespoons olive oil |
1 teaspoon salt |
1 1/4 pounds onions, finely chopped (about 4 cups) |
8 anchovy fillets, finely chopped |
20 niçoise olives, pitted |
1 teaspoon chopped fresh marjoram |
Directions:
1. Combine water and sugar in processor. Sprinkle yeast over; let stand until foamy, about 8 minutes. Add flour, 2 tablespoons oil and salt. Process until dough forms ball, about 30 seconds. Knead on floured surface until smooth and elastic, about 3 minutes. Lightly oil large bowl. Add dough; turn to coat. Cover bowl with plastic, then towel. Let rise in warm draft-free area until doubled, about 1 hour.
2. Meanwhile, heat 3 1/2 tablespoons oil in large skillet over medium heat. Add onions; sauté until beginning to brown, about 20 minutes. Stir in anchovies.
3. Preheat oven to 425°F. Oil baking sheet. Punch down dough. Knead on floured surface until smooth, 2 minutes. Roll out to 12-inch round. Transfer to baking sheet. Pierce dough all over with fork.
4. Bake curst 5 minutes. Spoon onion mixture over, leaving border around edge. Sprinkle with olives and marjoram. Bake until cr ust is golden, about 15 minutes.
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