1 teaspoon sugar 1½ teaspoons dried yeast ½ cup (125ml) olive oil 5 onions thinly sliced 1 cup self-raising flour ½ cup plain white flour 2 sachets of black Buffet Olives 2 tablespoons of grated Parmesan Cheese
Method
Dissolve the sugar in 125ml luke warm water. Sprinkle with yeast and leave for 10 minutes, or until frothy.
Heat 3 tablespoons oil in a frying pan and fry the onion for 10 minutes, or until soft. Leave to cool. Preheat the oven to 220ºC.
Sift together the self-raising flour, plain flour and a good pinch of salt in a bowl. Make a well in the centre and pour in the yeast mixture and 2 tablespoons oil. Bring together to form a dough and knead on a lightly floured surface for 10 minutes, or until smooth. Extra flour may be unnecessary.
Roll out the dough to line a greased 30cm pizza tray. Spread with cooked inoins, then olives, with pips removed. Brush the crust with the remaining olive oil. Bake for 25-30 minutes. Serve hot or cold, sprinkled with grated Parmesan.
