Instructions: To make the pizza dough in a bowl cream the fresh yeast with the sugar then whisk in the warm water.

Leave for 10 minutes until frothy.

If using dried yeast follow the packet instructions.

Sift the flour into a large bowl and make a well in the centre.

Pour in the yeast mixture olive oil and salt. Mix together with a roundbladed knife then using your hands until the dough comes together.

tip out onto a floured surface.

With clean dry hands knead the dough for 10 minutes until smooth elastic and quite soft.

If too soft to handle knead in a little more flour.

Place in a clean oiled bowl cover with a damp teatowel and set on a folded towel on the lid of the simmering plate. Leave to rise for about 1 hour until doubled in size.

Meanwhile heat the oil in a heavy based saucepan on the simmering plate. Add the onions cover and cook for 10 to 15 minutes stirring occasionally. Transfer to the simmering ovenand cook for a further 40 minutes until the onions are very soft and golden but not brown.

Stir in the chopped herbs.

Knock back the dough and roll out or stretch with your fingers to a 300mm circle on the large floured baking sheet.

Spoon the onions on top of the pizza and spread evenly.

Scatter over the anchovy fillets and olives. Slide the baking sheet onto the top set of runners in the roasting ovenand bake for 10 minutes then transfer to the floor of the ovenand cook for a further 5 minutes to crisp the base.

Scatter over the rosemary sprigs and oregano leaves. Serve immediately.

To make two smaller pizzas halve the dough and roll out two 200mm circles.

Variation:
tomato Artichoke and Proscuitto Pizza: Prepare the base as above then spread with 3 tbsp sundried tomato paste. Slice 150g mozzarella and arrange half over the base. Scatter over 4 sliced plum tomatoes 8 sliced artichoke hearts in oil and 4 finely sliced garlic cloves. Scrunch up 6 slices of prosciutto and drape over the pizza. Scatter over the remaining mozzarella and drizzle with olive oil. Sprinkle with parmesan and bake as above. Omit the rosemary garnish scattering with oregano only.

This succulent golden pizza is the forerunner of the french pissaladiere. The onions are cooked in olive oil to a creamy softness then spread onto the pizza base before baking. Add more herbs if you like dried herbs work well in this pizza. If you hate anchovies leave them out but they do add a delicious savoury saltiness to the sweet onions!

Serves 4

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