Ingredients:

  • 300g all-purpose flour
  • 7g active dry yeast
  • 200ml warm water
  • 1 tbsp olive oil
  • 1 tsp salt
  • 2 large yellow onions
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1/2 tsp sugar
  • Salt and pepper to taste
  • 1/2 cup tomato passata
  • 4 ounces fresh mozzarella cheese
  • 2 ounces oil-packed anchovy fillets
  • 1/4 cup Kalamata olives
  • 1 tbsp capers
  • 1/4 tsp red pepper flakes (optional)
  • Fresh basil leaves (optional)

Instructions:

  1. Proof the yeast in warm water. Combine flour, yeast mixture, olive oil, and salt in a bowl. Knead until smooth. Let rise in a warm place.
  2. Sauté onions in olive oil over low heat until golden brown and softened, stirring occasionally. Add balsamic vinegar and sugar; continue cooking until caramelized. Season with salt and pepper.
  3. Preheat oven to the highest temperature setting (500-550°F / 260-290°C) with a pizza stone inside for at least 30 minutes.
  4. On a lightly floured surface, stretch or roll out the dough into a desired shape. Spread tomato passata over the dough. Top with mozzarella, caramelized onions, anchovies, olives, and capers. Sprinkle with red pepper flakes (if using).
  5. Carefully transfer the pizza to the preheated pizza stone or baking sheet. Bake until the crust is golden brown and the cheese is melted and bubbly.
  6. Remove from oven. Garnish with fresh basil leaves (if using). Slice and serve immediately.