PIZZA ONION & ANCHOVY & CHEESE & PESTOSO

PIZZA ONION & ANCHOVY & CHEESE & PESTOSO

I love making pizzas and have tried so many styles but I always come back to a super-thin crust with min toppings. These recipes make four large individual pizza-style tarts, but you can make them smaller if you want to. The onion topping takes a long time to make, but it’s worth it, and pestoso is a mixture of tomato sauce and pesto. You can experiment with other toppings: try adding black olives or smoked ham.

Onion & anchovy pizza

5 lb 8 oz white Spanish onions, sliced

Four garlic cloves, unpeeled

Six tbsp olive oil

1 quantity Pizza dough

12 anchovy fillets

1 tsp oregano

1) Put the onions, garlic, and oil into a heavy saucepan, set over low heat, and cook for 2 hours, stirring occasionally.

2) Preheat the oven to 350°F and put a baking sheet or pizza stone into the oven to heat up. Divide the dough into 4 and with one piece. stretch the dough out using your hands, or roll it out, into a circle about 10 inches in diameter and 1/4 inch thick (it will try to spring back, but carry on until you win the battle). Allow the dough to rise again for 10 minutes, covered.

3) Discard the garlic cloves from the onions, which will be sticky and caramelized, and season lightly with salt and pepper. Spread the onions over the dough base, making sure not to include too much oil from the pan. Arrange the anchovies on top and sprinkle with the oregano. Using a large spatula or two, lift the pizza onto the hot baking sheet or pizza stone and bake for 15 minutes. Make the remaining pizzas in the same way.

PIZZA ONION & ANCHOVY & CHEESE & PESTOSO

Arugula pizza with goat cheese & pestoso

1 quantity Pizza dough

- 1 quantity Classic tomato sauce

- 1 quantity Basil pesto

- 7oz goat cheese, cut into chunks

- 1 tbsp chopped basil

- olive oil, for drizzling

- 2 bunches of wild arugula

- 2/3 cup freshly grated Parmesan cheese

- salt and pepper

1) Preheat the oven and prepare the dough as in step 2 above.

2) Divide the dough into 4 pieces and roll a piece into a circle about 10 inches in diameter. Use a spatula or two to lift it on to the hot baking sheet or pizza stone and bake for 10 minutes.

3) Remove the baking sheet or pizza stone from the oven. Dollop the tomato sauce onto the pizza base, add the pesto, then use the back of the spoon in a circular motion to spread out the sauce mixture so that it reaches almost the edge of the dough base. Arrange the goat cheese on top and then the basil. Drizzle with olive oil and season. Return to the oven and bake for about 6 minutes, or to your liking. Sprinkle over the arugula and Parmesan before serving.

4 Repeat steps 2 and 3 to make 3 more pizzas.

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