Olive and Anchovy Pizza
- 1 pk Active dry yeast
- 2/3 c Warm water
- 2 ts Sugar
- 1/2 ts Salt
- 3 tb Olive oil
- 2 c Flour; approximately
- 2 md Onions; chopped fine
- 1 Clove garlic; minced
- 1 ts Oregano; crushed
- 3 md Tomatoes; sliced 1/4″ thick
- 2 oz Anchovy fillets; drained
- 1/2 c Pimiento-stuffed olives; sliced thin
- 1/4 c Parmesan cheese; grated
- 2 c Mozzarella cheese; shredded
Cooking Instructions:
- 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 1 1/3 cups of the flour.
- Mix to blend; beat until dough is elastic and pulls away from sides of bowl, about 3 minutes.
- Stir in 1/2 cup more flour to make a soft dough.
- 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.
- Saute onions until limp and golden in remaining 2 Tbsp. oil; mix in garlic and oregano.
- Punch dough down, then roll or pat into a greased 12.5 to 13 inch pizza pan.
- Spread with onion mixture; cover with a layer of tomatoes.
- Add anchovies and olives.
- Sprinkle with cheeses.
- Bake at 450?F until crust is crisp and brown, 15 to 20 minutes.
- Cut in wedges to serve.
