- For the dough:
- 500g spelt flour
- 7g sachet easy-bake dried yeast
- 1tsp sea salt
- 3tbsp olive oil
- 20g plain yogurt
- For the topping:
- 2-3tbsp olive oil
- 1.2kg onions, peeled and sliced
- 150g pitted black olives
- 100-150g anchovies, drained (depending how much you love them!)
- 16 ripe figs, sliced into quarters
Put the flour, yeast and salt into a mixing bowl and mix well. Now add around 280ml warm water, the oil and yogurt. Mix well (if it’s a bit too dry, just add a little more water), then knead until the dough springs back when prodded with your finger. Put in a large oiled bowl, cover with oiled clingfilm and leave in the fridge to rise for about 24 hours. You can do it for less at room temperature, but the dough will taste better.
Put 2tbsp oil with the onions in a large sauté pan and leave on a low heat for about 1 hour 30 minutes until they are meltingly soft and cooked through. They will shrink a lot so don’t be concerned about how much you have to begin with! Once cooked,you can leave them covered in the fridge until you are ready; they will keep for up to 5 days in a sealed container.
Heat the oven to its hottest setting. Divide the dough into 2 for larger pizzas you can cut, or 4 smaller pizzas. Roll out thinly, then put on oiled baking trays.Top with the onions, olives and anchovies, and bake until crispy, around 10-15 minutes. Add the figs and serve.