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



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.

Sautee 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 450F until crust is crisp and brown, 15 to 20 minutes.

Cut in wedges to serve.




This recipe is from How To Cook Fish -

Privacy Policy  |  Cookie Policy