Go Back

Venetian Pizza

Prep Time45 mins
Cook Time20 mins
Total Time1 hr 5 mins
Course: Appetizer, Snack


  • 1 envelope (7 g) active dry yeast
  • 1 cup (250 ml) warm water
  • 1 tsp salt
  • 5 tbsp (75 ml) extra virgin olive oil
  • Coarsely ground black pepper
  • 2 tbsp chopped fresh rosemary leaves
  • 3 cups (375 to 435 g) flour
  • 1 large onion, chopped
  • 4 roasted tomatoes (8 if they are plum tomatoes)
  • 16 large canned flat anchovy fillets


  • Dissolve the yeast in ¼ cup (60 ml) of the water in a large bowl and set aside to proof about 10 minutes. Stir in the remaining water, the salt, three tablespoons (45 ml) of the oil, the pepper, and the rosemary.
  • Stir in about half the flour, until the mixture forms a soft dough that leaves the sides of the bowl.
  • Turn the dough out on a floured board and knead about 8 minutes, kneading in additional flour until the dough is elastic and no longer sticky.
  • Place the ball of dough in a clean oiled bowl.
  • Turn the dough to oil it on all sides, cover, and set aside to rise until doubled, 3 to four hours in refrigerator or 1 hour at room temperature.
  • Punch the dough down.
  • While the dough is rising heat the remaining 2 tablespoons (30 ml) oil in a skillet. Add the onion and cook very slowly, stirring, for about 20 minutes, until the onion is tender and has turned a deep gold. Add 2 tablespoons (30ml) cold water to stop the cooking and remove from the heat.
  • Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
  • Divide the dough into four portions and shape each into a round about 8 inches (18cm) in diameter.
  • Make the rounds a little thinner around the edges than in the middle.
  • Spread the onion on each round.
  • Coarsely chop the tomatoes and scatter them on the onion, then top with 4 anchovy fillets.
  • Place on the baking sheet.
  • Place in the oven on the lowest rack and bake 15 to 20 minutes, until the dough is lightly browned.