ONION, ANCHOVY & OLIVE PIZZETTAS
PREP + COOK TIME 45 MINUTES (+ STANDING) SERVES 6
1 quantity Pizza Dough
(recipe on page 39) 1 tablespoon olive oil
3 medium brown onions (450g),
2 tablespoons dry sherry 2 tablespoons tomato paste 12 drained anchovy fillets,
¼ cup (40g) thinly sliced seeded
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.