Anchovy Ripe Olive Pizza

Anchovy Ripe Olive Pizza

Servings 4

1 [1-tablespoon / 8-g] pack active dry yeast
3 tablespoons [45 mL] hot water
1 teaspoon [5 g] sugar
2 1/2 cups [350 g] flour
Pinch of salt
3 tablespoons [45 mL] oil
1 tablespoon [15 mL] lukewarm water [if needed]

8 tomatoes, coarsely chopped
2 garlic cloves, minced
Pinch oregano
Pinch basil
12 to 16 anchovy fillets, drained
12 pitted ripe olives, sliced
Salt and pepper, to taste
2 tablespoons [30 mL] oil

Dilute yeast into hot water, along with sugar; leave to rest until doubled
in volume.

Into a large bowl, make a well in the center of the flour; add yeast mixture
into the center and salt. Knead dough with your hands, pouring in a little
oil at a time, until all of the oil has been absorbed. If dough is too
stiff, pour in lukewarm water and knead for 2 minutes more.

Shape dough into a ball. Roll dough ball into a little flour; transfer
dough into a bowl.

Cover bowl with a damp cloth and set aside, away from drafts, for
approximately 2 hours, until doubled in volume.

Pizza Preheat oven to 425°F [220°C].

Roll dough into a circle.

Lightly flour a baking sheet; transfer dough onto baking sheet. Pinch dough
all around to get a small rim.

Using a fork, crush chopped tomatoes and then mix in minced garlic; spread
all over dough. Sprinkle with oregano and basil.

Garnish with drained anchovy fillets and sliced ripe olives; salt, pepper
and slowly pour oil all over.

Bake into preheated oven for 15 to 20 minutes, until dough starts to brown.