ONION, AN­CHOVY & OLIVE PIZZETTAS

PREP + COOK TIME 45 MIN­UTES (+ STAND­ING) SERVES 6

The Australian Women’s Weekly Food Magazine - - Italian Menu -

1 quan­tity Pizza Dough

(recipe on page 39) 1 ta­ble­spoon olive oil

3 medium brown onions (450g),

sliced thinly

2 ta­ble­spoons dry sherry 2 ta­ble­spoons to­mato paste 12 drained an­chovy fil­lets,

chopped coarsely

¼ cup (40g) thinly sliced seeded

kala­mata olives

2 ta­ble­spoons fresh oregano leaves

1 Make pizza dough.

2 Heat oil in large fry­ing pan; cook onion, stir­ring, for 2 min­utes or un­til browned lightly. Add sherry; cook, stir­ring, for 2 min­utes or un­til the sherry evap­o­rates.

3 Heat a bar­be­cue or grill plate on medium.

4 Di­vide dough into four por­tions; roll each por­tion to form a 15cm round pizzetta base. Cover bar­be­cue grill plate with a dou­ble thick­ness of oiled foil. Place pizzetta bases on foil; cook, un­cov­ered, for 5 min­utes.

5 Us­ing metal tongs, turn bases; spread cooked sides with to­mato paste. Di­vide onion mix­ture among pizzettas; top with an­chovies, olives and oregano. Cook, cov­ered, over low heat for 5 min­utes or un­til the bases are cooked through.

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