Ingredients
For the Pizza dough:
450 g strong flour
1 sachet easy blend yeast
1 tsp salt
300 ml warm water
3 -4 T olive oil
For the Pissaladiere topping:
50 ml olive oil
1 k onions, thinly sliced (half used for Pissaladiere and half used for the Chorizo pizza
Boquet garni of fresh parsley, thyme, bay leaves, rosemary and oregano
2 t anchovy paste
6-8 anchovy fillets in oil, drained and halved lengthways
A handful of small black Nicoise, olives
For the Onion, Chorizo, Pepper, Mozarella topping:
A few slices of Chorizo
A few slices of Green and Red Peppers
A handful of Mozarella
Half of the onions from the Pissaladiere topping
Make the dough
Sift the flour, yeast, salt into a bowl. Make a deep hollow in the flour and pour into the water and olive oil. Mix together into a soft dough.
Knead by hand for 5-10 min or in a mixer with a dough hook for 2 1/2 min, until the dough wis smooth and elastic. Gather the soft dough into a ball. Cover with clingfilm and leave to rise in a warm place for an hour or so, or until doubled in size.
Make the topping
Meanwhile, prepare the topping. Heat the oil in a large pan over a low heat. Add the onions, boquet garni and pepper to season (no further salt). Cover and cook gently for 45 min, stirring occasionally. Uncover, increase the heat a little and continue to cook for 10 min or until all the moisture from the onions has evaporated and they are thick and pale brown. Discard the boquet garni, adjust the seasoning if necessary and set aside (no salt).
Assemble the Pissaladiere
Preheat the oven to 230 c/210 c fan and line 2 baking sheets with oiled baking papers.
Turn out the dough into a lightly floured surface, knock out the air and knead again for a few seconds by hand. Then roll it out into two rectangles and lift them out into each of the baking sheets.
For the Pissaladiere:
Spread a thin layer of the anchovy paste, then spread half the onion mixture evenly over the top, leaving a 1.5 cm border all around the edge, then criss-cross the top with the halved anchovy fillets. Season with black pepper
For the Chorizo topping:
Spread the remaining half of the onion mixture over the top, also leaving a rim of 1.5 cm. Sprinkle the grated mozarella, then add in the chorizo and peppers. Season with salt and pepper.
Bake
Time for 12 min initially, then take out the Pissaladiere and dot with black olives. Return to the oven and bake for a further 5-10 min or until the crust has browned and the edges of the onions are starting to caramelize
Bake the Chorizo pizza for a full 15-20 min, until the crust has browned and the edges of the onions are starting to caramelise.
* Freeze spare raw dough, ready-rolled into circles or rectangles, on trays in the freezer, then stack in freezer bags. To use, take out of the freezer, put on the toppings and slap straight in the oven.
