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Pizza Pugliese with red onion and anchovy
Traditional Puglian pizza with sweet red onions and savoury anchovies

Pizza Pugliese

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
The region of Puglia is the land of endless olive groves and blazing sun. This pizza is a masterpiece of 'cucina povera', or poor man's kitchen: it creates something unforgettable from few, but characteristic ingredients. The sweetness of red onion caramelising during baking and the sea-salty character of anchovy create a flavour contrast for which nothing else is needed, just a good dough base.
🕒 Prep Time 20 mins
🍳 Cook Time 15 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 590 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Baking tray
  • Chopping board
  • Sharp knife (for cutting onion wafer thin)
  • Pizza cutter

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Fish

Instructions

1 ✓

Preheat the oven to 220°C. Grease the baking tray thinly with a little olive oil.

Tip: The oiled tray not only prevents sticking, but also finely fries the bottom of the dough, as if frying in oil (heat conduction).
2 ✓

Cut the red onion into wafer-thin rings. This is key so it doesn't stay raw and crunchy.

Tip: If the onion is very thin, cell walls break down easier in the heat, releasing sugar faster and caramelising.
3 ✓

Roll out the dough to the size of the tray, leave the edge a little thicker.

Tip: The thicker edge holds the topping, and protects the juices from running out.
4 ✓

Spread the dough with the tomato sauce, then sprinkle with the dried oregano.

Tip: The fat-soluble flavour compounds of the oregano will be brought out by the cheese and oil during baking.
5 ✓

Distribute the onion rings evenly on the sauce, then place the anchovy fillets and torn mozzarella on top.

Tip: It is worth putting the onion under or between the cheese so it steams, rather than burns from the hot air.
6 ✓

Drizzle with the remaining olive oil, and bake for 12-15 minutes. Watch the edge of the dough: if it is deep golden brown and the bottom sounds hollow when tapped, it is done.

Tip: The hollow sound indicates that water has evaporated from the dough, so its structure has solidified.
7 ✓

Before serving, sprinkle with the fresh basil.

Tip: Basil is heat sensitive, it would burn black and bitter in the oven, so it should always go on the plate fresh.

Recipe FAQ

Won't it smell too much of onion?
During baking, the pungent essential oils of the onion evaporate, and only the sweet taste remains. The thinner you cut it, the sweeter it bakes.
What if I don't like anchovies?
Here anchovy is more of a spice than a topping: it melts and adds a salty taste (umami bomb). If you really dislike it, use capers for the salty contrast.

Ingredients

  • 500 g Pizza dough
  • 200 ml Tomato sauce
  • 200 g Mozzarella cheese
  • 150 g Red onion (peeled)
  • 50 g Anchovy fillets (in oil)
  • 2 tbsp Olive oil
  • 1 tsp Dried oregano
  • 5 g Fresh basil