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Onion & Tomato Tart with Anchovies

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Submitted by cliffjames

YIELD

servings

PREP

35 min

COOK

10 min

READY

45 min

Ingredients

4 60
TABLESPOONS ML OLIVE OIL
3 1.4
POUNDS KG ONIONS
sliced
2 30
TABLESPOONS ML GARLIC
slivered
2 10
TEASPOONS ML OREGANO
fresh or 1 teaspoon dried
1 5
TEASPOON ML ROSEMARY LEAVES
chopped
1 15
TABLESPOON ML PARSLEY LEAVES
chopped
2 473
CUPS ML TOMATOES
seeded, diced or 2 cups canned, drained, diced
1 1
X X SALT AND BLACK PEPPER
freshly ground *
2 57.8
OUNCES ML/G ANCHOVY FILLETS
canned, rinsed well, patted dry
¾ 177
CUP ML OLIVES
nicoise or kalamate, pitted, halved *
Basic pizza dough
2 ½ 13
TEASPOONS ML YEAST, ACTIVE DRY
½ 2.5
TEASPOON ML SUGAR
¾ 177
CUP ML WATER
lukewarm
2 473
1 5
TEASPOON ML SALT
3 45
TABLESPOONS ML OLIVE OIL

Directions

Prepare pizza dough according to recipe and let rise in a warm place while preparing topping.

Basic pizza douhg: Mix the yeast, sugar, ½ cup water and ¼ cup flour together in a bowl and let proof for 10 minutes.

Mixture should look frothy. Add remaining flour, salt and olive oil and mix well.

Turn out onto a lightly floured work surface and knead for 8 to 10 minutes or until dough is elastic and smooth.

Alternately you can do this with the dough hook in a heavy duty mixer.

Dough should feel moist and tender. If it’s too stiff, add a bit more water.

Place dough in an oiled bowl and turn to coat it evenly.

Topping: Heat 2 tablespoons of olive oil in a sauté pan and sauté the onions, garlic, oregano, rosemary and parsley over moderate heat until lightly browned.

Add tomatoes and remove from heat.

Season with salt and pepper and cool.

Roll out dough into a large rectangle, ¼ inch or so thick and place on a pizza peel or back of a baking sheet which has been liberally sprinkled with corn meal.

Spread the tomato-onion mixture evenly over top of dough to within ½ inch of edge.

Arrange the anchovies in a lattice fashion on top and place a pitted olive in the middle of each section.

Drizzle with remaining 2 tablespoons of olive oil. Slide tart off onto the brick or tiles in a preheated 500 degrees F oven and bake for 8 to 10 minutes or until crust is golden and crisp.

Serve warm or at room temperature.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 584g (20.6 oz)
Amount per Serving
Calories 627 37% from fat
 % Daily Value *
Total Fat 25g 39%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 12mg 4%
Sodium 1127mg 47%
Total Carbohydrate 29g 29%
Dietary Fiber 10g 38%
Sugars g
Protein 33g
Vitamin A 17% Vitamin C 66%
Calcium 15% Iron 30%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, High Fiber
 
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