Onion, Anchovy, and Olive Pizzas

My Ode to Simple Elegance: Onion, Anchovy, and Olive Pizzas

The aroma of baking pizza always fills my kitchen with a comforting warmth, a promise of deliciousness soon to come. Today, I'm sharing a recipe that's both simple and surprisingly sophisticated: Onion, Anchovy, and Olive Pizzas. Inspired by the classic Niçoise tart, pissaladière, this pizza takes familiar ingredients and elevates them to a new level of flavor. The sweet caramelized onions, the salty punch of anchovies, and the briny bite of olives create a harmonious symphony on a crisp, homemade crust. It's a recipe that’s become a regular in my home, a testament to the beauty found in culinary simplicity.

What I love most about this recipe is its versatility. It's adaptable to whatever ingredients I have on hand. Sometimes I add a sprinkle of red pepper flakes for a little heat, or perhaps some fresh herbs from my garden. The beauty of cooking, I find, lies in the freedom to experiment, to personalize recipes, and to create something that truly reflects your own taste and style. This pizza is a blank canvas onto which you can paint your culinary creativity.

The process of making the dough is incredibly rewarding, a meditative experience in kneading and shaping. There's a satisfying tactile aspect to it, a connection to the food I’m creating, almost a conversation between my hands and the dough. The wait while the dough rises is a time for patience, an opportunity to appreciate the subtle transformation occurring before my eyes. And the smell? Oh, the smell of the yeast working its magic, a tantalizing preview of the deliciousness to come. This homemade dough is what makes this pizza truly special, creating a base that's both light and airy, with a perfect chew.

The caramelized onions are the star of this show. Slowly simmered until golden brown, they develop a deep sweetness that perfectly balances the saltiness of the anchovies and the olives. This meticulous process isn't just about cooking; it's about creating a flavour profile that is so much more than the sum of its parts. The love and attention put into each step are evident in the final product – a masterpiece of texture and taste. I often make a larger batch of these onions, using them throughout the week in various dishes – a testament to their incredible versatility and flavour.

Once the onions are ready, assembling the pizzas is quick and easy. The simple act of spreading the onions, layering the tomatoes, and sprinkling the anchovies, olives, and thyme is a ritual, almost meditative in its simplicity. And then, the wait for the oven's magic to work its wonders. The moment the pizzas emerge from the oven, with their crisp crusts and bubbling toppings, is one of pure joy. This isn't just a meal; it's an experience.

This recipe isn't just about following instructions; it's about creating something meaningful. It’s a chance to connect with the food, to savor the process, and to share a delicious meal with loved ones. It's about embracing the simple pleasures, finding beauty in the everyday, and celebrating the joy of cooking. So, gather your ingredients, preheat your oven, and prepare to embark on a culinary journey that will leave you feeling satisfied and fulfilled.

And don't be afraid to experiment! Try adding different cheeses, other herbs, or even different types of olives. This recipe is a starting point, a foundation for your culinary creativity. Let your imagination run wild, and see where your taste buds take you. The world of food is a vast and wonderful place, and this pizza is just one small corner of it, a delicious corner, I might add!

Step-by-step

• Make the pizza dough: In a large bowl stir together water and yeast and let stand until foamy, about 5 minutes. Stir in flour and salt and blend until mixture forms a dough, adding additional tablespoon water if too dry. On a lightly floured surface knead dough about 10 minutes, or until smooth and elastic. (Alternatively, dough may be made in a standing electric mixer. In bowl of mixer make dough as described above. With dough hook knead dough about 5 minutes, or until smooth and elastic.)
• Put dough in a very lightly oiled deep bowl, turning to coat, and let rise, covered loosely, in a warm place 1 1/2 hours, or until doubled in bulk. Punch down dough and divide into 4 equal pieces. Dough keeps, each piece put in a small, sealable plastic bag and sealed, pressing out excess air, chilled overnight or frozen 2 weeks. If dough is frozen, thaw overnight in refrigerator before using. Makes enough dough for four 12-by 6-inch oval pizzas.
• Make the pizza: In a large saucepan simmer onions in water and oil, covered, over moderate heat until tender, about 15 minutes, and season with salt. Cook onions, uncovered, stirring occasionally and adding additional water, 1 tablespoon at a time, if onions begin to stick to bottom of pan, until liquid is almost evaporated and onions are golden brown. Onions may be made 1 day ahead and chilled, covered.
• Preheat oven to 500°F.
• On a work surface sprinkled with 1 teaspoon cornmeal roll out 1 piece of dough into a 12- by 6-inch oval and transfer to a baking sheet. Repeat with remaining cornmeal and dough, ending up with 2 ovals on each of 2 baking sheets.
• Spread onions evenly on dough ovals, leaving a 1/2-inch border around edge of each pizza. Top onions with tomatoes and sprinkle with anchovies, olives, and thyme.
• Bake pizzas in lower and middle thirds of oven 15 minutes, or until crusts are crisp and pale golden.