Provençal pizza

Provençal pizza


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About this recipe: A wedge of pizza topped with sautéed onions, anchovies and olives is great as a delicious and unusual starter.

Maggie Pannell

Serves: 4 

  • 200g strong white bread flour
  • 1/2 sachet easy-blend dried yeast, about 4g
  • 3 tbsp olive oil
  • 700g onions, thinly sliced
  • 1 bay leaf
  • 1 tsp dried oregano
  • 50g can anchovy fillets, drained and chopped
  • 20 stoned black olives, halved
  • salt and freshly ground black pepper

Prep:2hr  ›  Cook:15min  ›  Ready in:2hr15min 

  1. Put the flour into a large bowl and stir in the yeast and a pinch of salt. Make a well in the centre and add 125ml tepid water and 1 tbsp of the olive oil. Mix with a round-bladed knife until the mixture forms a soft dough, adding a little more water if it feels too dry.
  2. Turn the dough out on to a lightly floured surface and knead for about 5 minutes until the dough is soft and supple. Place in a lightly greased bowl, cover with a tea towel and leave to rise in a warm, draught-free place for 1 hour or until doubled in size.
  3. Meanwhile, heat the remaining 2 tbsp of olive oil in a deep frying pan. Add the onions and cook gently over a medium heat for 5 minutes without letting them colour. Add the bay leaf and oregano, and season with salt and pepper. Cover and continue to cook gently, stirring occasionally for 35–40 minutes (the onions should remain transparent).
  4. Preheat the oven to 230°C (gas 8). Add the chopped anchovies to the onions. Let them cook gently for 2–3 minutes, then remove the pan from the heat. Remove the bay leaf. Lightly oil two baking sheets.
  5. Turn out the risen dough onto the floured surface, and knock it back, then knead very lightly. Divide into four, then roll out to make four rounds, each about 15cm in diameter. Put on the baking sheet. Spread the onions on top to within 1cm of the edges.
  6. Bake for 10 minutes, then scatter the olives over the pizzas and bake for a further 5 minutes, or until the pizza bases are lightly risen and golden brown.


Reseal the sachet of yeast as tightly as possible with sticky tape and put it back in the box to use another time. Alternatively, why not make eight individual pizzas while you are at it and put some in the freezer?

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