- Special Pricing
Pizza with Onion, Anchovies and Olives
- Active Time 20m
- Total Time 1h
Makes one 9-inch pizza
Cooks on both the Italian and French Rivieras, from Liguria up through Provence, often combine the sweetness of sautéed onions and full-flavored tomatoes with the sharp bite of anchovy and brine-cured olives. Some food historians contend that the famed savory Provencal tart, la pissaladiere, originally comes from the Italian pizza all’Andrea, named for the renowned naval officer, Andrea Doria.
- 2 tablespoons extra-virgin olive oil, plus olive oil for drizzling
- 1 small yellow onion, thinly sliced
- Salt and freshly ground pepper
- 1/2 recipe Neapolitan pizza dough, completed through the second rising
- All-purpose flour for dusting
- 4-6 plum (Roma) tomatoes, cut into slices 1/4 inch thick
- 5 anchovy fillets, rinsed and patted dry
- 10 Kalamata or other brine-cured black olives, pitted
- 1/2 teaspoon dried oregano, crumbled
Companion recipe: Neapolitan Pizza Dough
Place a pizza stone or unglazed terra-cotta tiles on the lowest rack of an oven. Preheat to 500 degrees F.
In a large, heavy saute pan over medium heat, warm the 2 tablespoons olive oil. Add the onion and saute, stirring occasionally, until completely wilted and golden, about 10 minutes. Season to taste with salt and pepper and remove from the heat.
Place the ball of dough on a lightly floured pizza peel or rimless baking sheet. Sprinkle a little more flour on the top of the dough and, with your fingertips, press evenly into a round flat disk about 1 1/2 inches thick and 5 inches in diameter. Lift the dough and gently stretch it with your fingers and then over the backs of your fists, using the weight of the dough to allow it to grow in size. While you are stretching the dough, gently rotate the disk. Continue stretching and rotating the dough until it is about 1/4 inch thick and 9 inches in diameter and has a rim about 1/2 inch thick. Try not to let the center of the disk become too thin in comparison to the edges. Dust the peel or baking sheet with more flour and gently lay the disk in the center.
Scatter the onions evenly over the dough. Distribute the sliced tomatoes evenly over the onions. Tear the anchovies into little pieces and scatter them evenly over the tomatoes. Finally, top with the olives and the oregano. Season to taste with salt and pepper. Drizzle with a little extra-virgin olive oil.
Gently shake the peel or baking sheet back-and-forth to make sure the pizza has not stuck to it. If it has, gently lift off the stuck section and sprinkle a little more flour underneath. Using the peel or baking sheet like a large spatula, quickly slide the pizza onto the hot pizza stone or tiles.
Bake until the edges are golden and crisp, about 8-9 minutes. Remove the pizza with a large metal spatula and slide it onto a dinner plate. Drizzle with additional olive oil, if desired, and serve at once.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
237 calories; 13g total fat; 4mg cholesterol; 500mg sodium; 26g carbohydrates; 2g fiber; 5g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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