French Pizza (ingredients, tomato, bread, butter)

[georgiegw]

Ingredients

Base:
255g unbleached white bread flour
1/2 teaspoon salt
1 1/2 teaspoons sugar
8g dried yeast
130ml lukewarm milk
2 eggs, beaten
100g unsalted butter, softened

Topping:
1 tablespoon olive oil
3 large white onions, diced
2 cloves garlic
1 teaspoon dried oregano
395g can tomatoes, drained and chopped
1 tablespoon tomato puree
salt and ground black pepper
125g anchovies in oil, drained
90g stoned black olives
extra olive oil, for brushing
30 x 20 x 2.5cm baking tray, Swiss roll tin
or a baking tray with a rim, lightly greased

Method

1. Combine the flour and salt, place into a mixer. Mix the yeast and sugar into the warm milk. Slowly add the milk and beaten eggs to the flour, mixing on low speed until a soft and sticky dough forms. Work in the softened butter. Cover the bowl with a damp tea towel and set aside until the dough has doubled in size (1 – 1 1/2 hours).
2. Tip the dough onto a floured surface and knock back with your knuckles. Cover with a tea towel and chill until firm (1 1/2 hours more).
3. While the dough chills, make the topping. Add the olive oil and diced onions to a fry pan. Cook on very low heat, allowing the natural sugars to be released. Once the onions are soft and transparent, turn the heat up and caramelise them, taking care not to burn them.
4. Add garlic and oregano to the pan and cook for 3 minutes. Add the tomato puree, cook for 1 minute then add the chopped tomatoes. Season to taste with salt and pepper. Turn off the heat and allow the mixture to cool.
5. Turn out the dough on a lightly floured surface and roll out to a 30 x 20cm rectangle. Lift the dough onto the tray and press it into the corners. Spoon the cooled tomato and onion mixture onto the dough and spread evenly to within 1cm of the edge. Arrange the anchovies in a lattice pattern over the top. Put an olive in the centre of each anchovy ‘diamond’.
6. Bake in a hot 200°C oven for 20-25 minutes, until the crust is golden and crisp. Remove from the oven and lightly brush the crust and topping with olive oil. Serve warm, cut into squares.
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[PROEVO_TEAM]

Thank you for the recipe, needed it for some coursework than you again
have some rep