for 8 person

Breadcrumbs

100 g

bread (ciabatta), sliced

Dough

475 g	flour for making dumplings
50 g	durum wheat semolina
1 tsp	salt
1 tsp	dry yeast
3 dl	water
2 tbsp	olive oil

Tomato & onion sauce

6	tomatoes
	water, boiling
2 tbsp	olive oil
4	red onions, cut into thin slices
2	garlic cloves, squeezed

Pizza

3 tbsp	olive oil
6	anchovy fillets, torn into pieces
150 g	Pecorino romano, coarsely grated
1 tbsp	dried oregano
1 tbsp	olive oil

How it's done

Breadcrumbs

Place the slices of bread on a baking tray lined with baking paper.

Bake for approx. 30 mins. in an oven preheated to 160 °C until the bread is dry but not brown. Remove, allow to cool slightly, blitz in a food processor.

Dough

Mix the flour, semolina, salt and yeast in a food processor bowl. Pour in the water and oil. Using the dough hook on a food processor, knead into a smooth, soft dough for approx. 5 mins. Cover and leave to rise at room temperature for approx. 3 hrs.

Tomato & onion sauce

Make cross-shaped incisions into the tomatoes and blanch in hot water for approx. 30 secs. Remove, refresh the tomatoes in ice-cold water, drain, peel away the skin and cut into quarters. Heat the oil in a pan. Cover the onions and steam for approx. 10 mins., stirring occasionally. Add the tomatoes and garlic, cover and simmer for approx. 15 mins., stirring occasionally.

Pizza

Brush a baking tray with oil, place the dough on the tray, press down gently by hand, pull into shape, cover and leave to rise for a further 30 mins. Spread the anchovies and 1/4 of the cheese on top. Add the tomato & onion sauce, scatter the remainder of the cheese, oregano and breadcrumbs over the top, drizzle with oil.

To bake

Approx. 25 mins. on the bottom shelf of an oven preheated to 240°C.

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