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“This is pizza for grownups! From"Everyday Epicurean", which I got in a swap from Evie*! Next time I make it, I may add some feta cheese to the top. We had this on our honeymoon in Provence, where they served it with a bottled of herb-infused olive oil! Delish! This could be dinner, with a salad on the side, or an appetizer, cut in little squares.”
READY IN:
45mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Put the warm water in a large bowl, sprinkle yeast over it.
  2. Leave until frothy.
  3. Add 4 tbsp.
  4. oil, then the flour.
  5. Mix well to combine, then knead briefly until smooth.
  6. Leave to rise, covered, in a lightly oiled bowl, until doubled, about 30 minutes.
  7. Meanwhile, heat the olive oil in a frying pan and saute onion, garlic and thyme until golden.
  8. Stir in tomatoes, increase heat to high, and cook until mixture is thick- about 5 min.
  9. Discard thyme sprig.
  10. Preheat pizza stone or metal baking sheet in oven at 500 degrees.
  11. Roll out the dough to about 1/4" and transfer to peel/floured baking sheet.
  12. Spread tomato/onion mixture over the dough.
  13. Arrange anchovies and olives on top.
  14. Transfer to heated stone/sheet and bake for 15-20 min.
  15. ,until base is crisp.
  16. Garnish with additional thyme, serve at room temperature.

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