4 cups AP flour 1 (1/4 oz) package active dry yeast 1 3/4 cup milk 1 tablespoon extra virgin olive oil 1 1/2 teaspoons salt 2 onions 4 salt-cured anchovies 1 3/4 cups of peeled tomatoes canned 20 black olives 4 garlic cloves 6 basil leaves oregano to taste extra virgin olive oil to taste salt to taste.
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Make a dough with the flour and yeast dissolved in the warm milk.
Add one tablespoon of oil.
Add the salt only when you have finished forming the dough.
Allow the dough to rise for one hour covered with a cotton or linen kitchen towel.
Slice the onion.
Place a pan over medium heat and drizzle with oil.
Add onion and saute for 4-5 minutes. Add tomatoes and bring to simmer. Add anchovies and coof for 2 minues.
When the pan is hot, add the onion, the rinsed and chopped anchovies, peeled tomatoes (juiced, seeded and chopped) and finally the basil chopped into small pieces. Cook for about 15 minutes. Adjust the salt to taste.
Pat the dough into a pie pan greased with oil to get a thickness of about 1 inch and let rise for 40 minutes.
Pit the olives and cut them in half, distribute them over the dough along with the whole and unpeeled garlic cloves, oregano and tomato juice. Bake in a preheated oven at 350° for 20-25 minutes. Serve immediately.