Onion, Anchovy, Capsicum and Herb Topping

11:30 am on 4 March 2013

Topping for Catherine Bell's Catalan Coca - Mediterranean Flatbread


  • 1/3 cup olive oil
  • 3 large brown onions, halved and sliced thinly
  • sea salt
  • 2 tablespoons chopped fresh thyme leaves
  • 3 - 4 really good anchovies, chopped
  • 3 capsicum, mix of colours, sliced and seeded, OR a jar of grilled piquillo peppers
  • 2 tablespoons chopped fresh oregano leaves


Heat the olive oil over medium heat. Add the sliced onions, along with a hefty pinch of salt. Cook gently for about 1 hour until caramelized, stirring occasionally. Add the anchovies and cook until they ‘melt’ into the onions. Add the thyme in the last 5 minutes of cooking. Cool and blend the onion mixture to a course paste.

Spread the dough with the onions, top with the capsicums and bake. Sprinkle with the oregano and salt when you remove it from the oven.

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