Pizza di cipolle. From Bari. This is another “pizza” that is in fact a pie or calzone. This can be made with “long onions” which I have never seen outside Italy, but this recipe uses white onions which are easy to find. Indeed if you can’t find then I’m sure you would get good results with other types of onion. There are versions without the olives and/or anchovies so feel free to leave them out if you prefer. The dough is made without yeast so it is very quick. Serves 6 to 8.
For the dough
- 500 g 00 flour
- 60 ml olive oil
- 200 ml white wine or water
For the filling.
- 1 kg white onions, chopped
- 5-6 tomatoes, chopped
- 50 g stoned olives
- 8 anchovy fillets
- 50 g parmesan, grated
- Olive oil
Lightly seson and fry the onions in a little oil until they are soft. Add the tomatoes, olives and anchovies and cook for a further few minutes. Remove from the heat and stir in the Parmesan.
Mix together the ingredients for the dough with enough water or wine to make it smooth. Leave to rest for about half an hour.
Grease a pizza tin with olive oil and dust with a little flour.
Roll out half of the dough so it fits the tin.
Fill the tin with the onion mix.
Roll out the other half to make the top of the pie. Place on top and trim the edges. Cover the top with a little olive oil and pierce with a fork to allow the steam to escape.
Bake at 200 °C for 30 minutes.