- 10 g yeast sachet
- 1 T sugar
- 2/3 cup warm water
- 1 t salt
- 2 T olive oil
- 240 g cake flour
- 4 onions, thinly sliced
- 300 g leeks, washed and roughly chopped
- 8 cloves garlic
- 2 T butter
- 2 T brown sugar
- 1/4 cup balsamic vinegar
- 4 T Woolworths olive pasta sauce
- 250 g Woolworths Fresh Ayrshire Fior di Latte cheese, sliced
- 8 anchovy fillets
- 8 leaves sage
Preheat the oven to 200°C. To make the pizza dough, mix the yeast, sugar and water in a bowl and place in a warm spot for 15 minutes, or until the yeast begins to froth.
Mix the salt, olive oil and flour in a separate bowl, then slowly pour in the yeast mixture and work with your hands to form a dough. If the dough is too dry add more warm water, if too wet add more flour.
Knead the dough for 10 minutes, then place in a bowl and cover with clingwrap. Place in a warm spot and allow to rise until doubled in size, about 1 hour.
While the dough is rising, make the sweet onion jam. Place the onions, leeks, garlic, butter and brown sugar in a saucepan over a medium heat and cook until the onions are soft. Reduce the heat to low and cook for 30 minutes, stirring every few minutes.
Pour in the balsamic vinegar and cook for a further 10 minutes, or until the onions become jammy.
Knock back the dough and roll out into a large pizza base. Place on a floured baking tray and top with the olive pasta sauce, fior di latte, onion jam, anchovies and sage.
Bake for 15–20 minutes, or until the dough has cooked and the cheese has melted.
Slice and serve immediately.