DOUGH:

1/2 cake compressed yeast
2 c. strong bread flour
1 tsp. salt
2 tbsp. olive oil

FILLING:

1 sm. onion, chopped
1/2 c. olive oil
1 lb. tomatoes, skinned, seeded, and coarsely chopped
Salt and pepper
8 anchovy fillets, coarsely chopped
3/4 c. black olives, pitted and halved
1 egg, beaten with 1 tsp. water

Mix the yeast with 2/3 cup warm water and let it dissolve. Mix in a quarter of the flour and leave it, covered with a cloth, to work for 15 minutes.

Sift the remaining flour onto a board (to be authentic) or into a bowl and make a well in the center. Pour in the yeast mixture and add the salt and olive oil. Mix and knead to a smooth and supple dough. Cover with a cloth and leave to rise in a fairly warm place for about 1 hour until doubled in size.

Meanwhile, brown the onion in the olive oil in a small saucepan. Add the chopped tomatoes; season with salt and pepper and cook briskly for 20 minutes. Mix in the anchovies and the olives. Allow to cool.

When you are ready to use the dough, knead it again. Then, on a floured board or table, roll out 2 sheets of dough about 1/4 inch thick. Oil a large baking sheet and put on one of the sheets of dough. Spread the sauce over it, leaving a border of dough around the edge. Cover with the second sheet of dough and press the edges together. Brush the top with beaten egg and prick it all over with a fork. Now let it rise for a further 20 minutes, covered with a cloth.

Bake in a fairly hot oven (425 degrees) for 30 to 40 minutes until the pizza is well risen and brown. Serve very hot.