Ingredients
- 1 packet Active Dry Yeast
- 1/2 tsp Sugar
- 1/2 tsp Cento Fine Sicilian Sea Salt
- 3/4 cup Warm Water
- 2 cups Anna TIPO 00 Flour
- 3 tbsp Cento Imported Extra Virgin Olive Oil
- 1/2 cup White Onion, thinly sliced
- 1 cup Cento Petite Diced Tomatoes
- 1/2 tsp Fresh Thyme
- 1 can Cento Flat Fillets of Anchovies (2 oz)
- 1/4 cup Cento Jumbo Pitted Black Olives, halved
- Cento Ground Black Pepper, to taste
Directions
In large mixing bowl, add flour. Create a well in the center of the flour, pour the water into the center. Next, add salt to the flour portion of the bowl only. Do not mix it into the water, it will be mixed later. Add the sugar and yeast to the water. Begin stirring the yeast in the water. Then, gradually mix the flour in with the water in small increments. As the dough begins to form, add flour to the surface on which you will be kneading the dough. Then, take it out of the bowl and continue working it by hand. If the dough is too sticky, add flour in small increments until the dough no longer sticks to your hands or the kneading surface. Knead the dough thoroughly until it becomes smooth. Then, place a small amount of extra virgin olive oil on the bottom of a bowl to prevent the dough from sticking and place the dough into the bowl. Cover with plastic wrap, and leave it out until the dough has completely risen (this usually takes 15-20 minutes). To tell if the dough is fully risen, make a small indentation in the center. If the indentation does not rise, the dough is ready. Preheat oven to 450˚F. Heat oil in a large saucepan and add the onions, sautéing about 5 minutes until soft. Stir in tomatoes and 1/2 teaspoon thyme, then let simmer for 8-10 minutes. Spread dough onto an oiled 12-inch pizza pan and spread tomato mixture over dough. Arrange the anchovies over tomato mixture in a lattice pattern, placing an olive inside each crisscross. Season with ground pepper, to taste, and sprinkle with remaining thyme. Bake 15-20 minutes or until golden brown. Serves 4.
