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Spanish onion and anchovy pizza

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This is ideal cut into small pieces and served at a drinks party, or as an appetiser or a light meal.
Serves
8
Prep
30 minutes + 1 hour to rise
Cook
30-35 minutes
Each 101g serving contains (excludes serving suggestion)
KCal
173
Carbs
27.30g
Fibre
1.90g
Protein
4.60g
Fat
5.00g
Saturates
0.70g
Sugars
6.50g
Salt
0.40g
Portion Fruit & Veg
0
Ingredients
Ingredients
200g strong plain flour
quarter tsp salt
7g sachet easy-blend yeast
2 tbsp olive oil
75ml milk
2 large onions, finely sliced
25g tin anchovies, drained and roughly chopped
1 tbsp pinenuts
1 tbsp sultanas
half tsp chilli flakes
2 tsp fresh chives, chopped, to garnish
Method
  1. Preheat the oven to 200°C/gas 6. In a large bowl, sift together the flour and salt. Stir through the yeast. Mix together half of the oil, the milk and 50ml hand hot water, pour into the flour and combine to form a dough.
  2. Tip the dough out onto a lightly floured surface and knead for 5 minutes until smooth.
  3. Place in a lightly oiled bowl, cover with a damp cloth and set aside in a warm place for 1 hour until doubled in size. Re-knead, then shape into a square approximately 40cm x 40cm.
  4. Meanwhile, heat the remaining oil in a frying pan, add the onions and fry gently for 8–10 minutes until softened and beginning to turn golden.
  5. Scatter over the pizza base along with the remaining ingredients except chives, then bake for 20–25 minutes until the pizza base is golden and crisp. Scatter with the chives and serve.
Chefs tips
  • For a vegetarian version, use 75g shredded sundried tomatoes in place of the anchovies.
  • Make the pizza with red onions for more colour.
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