Onion & Anchovy Tart

This is a another great 'Two Greedy Italians' recipe, which although brilliant once cooked, did look slightly like a scene out of a horror movie as the dough rose uncontrollably for the (seemingly excessive) proving time of 5 hours. Having finally rescued it from the kitchen cupboard doors up which the dough was climbing, and put it in the oven, this was possibly the best tarty/pizza-like things I have ever eaten. Utterly delicious not long after being cooked, and even better the next day drizzled with some olive oil and heated up in the oven very briefly. If you have five hours at home - definitely make this.

Dough Ingredients

  • 500g ’00′ Flour
  • 1 sachet Allinsons Yeast
  • 450ml Lukewarm Water
  • Pinch of Salt
  • 2 tbsp Olive Oil


  • Anchovies (20 – 30 little ones!?)
  • Onions (6 medium)
  • 1 tbsp Sugar
  • 1 tsp White Wine Vinegar
  • Cherry Tomatoes

Put the dough ingredients together in the biggest bowl (seriously, the biggest) that you have

Mix everything together well

Leave to rise covered with a cloth for 4 to 5 hours

Make the topping (close to when your 5 hours are up!) by frying your sliced onions in a little Olive Oil over a low heat for 15 or 20 minutes or so – don’t let them colour too much. Then add 1 tsp vinegar and 1 tbsp sugar and cook gently for another 5 minutes – your onions will be sweet and soft and have a little tang too

Pre-heat your oven to 220˚c

Knock (or squash) the dough back into place and place it on a large and oiled baking tray. The dough should be 2.5cm thick once settled in the tray – I used a tin around 35cm by 20cm… play it by ear; am not sure it will matter too much

Decorate the dough with cooked Onions, Anchovies (from a can is fine) and halved Cherry Tomatoes.  Drizzle with a tiny bit of Olive Oil and some Black Pepper (anchovies mean you don’t need extra Salt)

Bake for 20 or 25 minutes… Eat hot or warm with a big salad.  This makes an excellent starter too

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