Ingredients:
For the pastry:
200 g flour
1 tsp salt
2 tsp dried yeast
120 g warm water
For topping:
500 g onions thinly sliced
4 tbsp. olive oil
150 g tomatoes
8 anchovy fillets
a handful of black olives
Preparation:
Tip the flour, salt and yeast into a bowl. Pour in the water and mix to a soft dough.
Return the dough to the bowl, cover with cling film or a damp tea towel and leave it to rise for 45 minutes to 1¼ hours.
While the dough is rising, heat the oil in a large, deep frying pan or sauté pan, throw in the onions and fry gently for about 10 minutes until softened but not browned, stirring from time to time.
Preheat the oven to 220C. Lightly oil a shallow 23x33cm baking tin or tray.
Knead the dough again briefly, then roll it out and press it into the tin. Don’t leave it to rise again.
Spread the onion mixture over the dough, then arrange the tomatoes cut in slices, the anchovies and olives on top. Sprinkle with some olive oil.
Bake for around 15 minutes until golden.
Serve warm.