Try this Olive and Anchovy Pizza recipe, or contribute your own.
Suggest a better description1) Sprinkle yeast over water in a large bowl. Let stand 3 to 5 minutes. Stir in sugar, salt and 1 Tbsp. of the oil. Add 1 1/3 cups of the flour. Mix to blend; beat until dough is elastic and pulls away from sides of bowl, about 3 minutes. 2) Stir in 1/2 cup more flour to make a soft dough. 3) Place on floured surface. Knead until dough is smooth and develops small bubbles just under the surface, 8 to 10 minutes. Place dough in greased bowl, turn to grease all over. Cover, let rise in a warm place until doubled in size, 30 to 45 minutes. 4) saute onions until limp and golden in remaining 2 Tbsp. oil; mis in garlic and oregano. 5) Punch dough down, then roll or pat into a greased 12.5 to 13 inch pizza pan. Spread with onion mixture; cover with a layer of tomatoes. Add anchovies and olives. Sprinkle with cheeses. 6) Bake at 450F until crust is crisp and brown, 15 to 20 minutes. Cut in wedges to serve. Recipe by: Ron West Posted to Bakery-Shoppe Digest by Ron West
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Serving Size: 1 Serving (38g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 61 | ||
Calories from Fat: 28 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.1g | 4 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 1.4mg | 0 % | |
Sodium 25.6mg | 1 % | |
Potassium 49.7mg | 1 % | |
Total Carbohydrate 7.7g | 2 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 7.1g | ||
Protein 1.4g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 61
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