Pizzi

Heat up some oil in a sauce pan. Add in the chopped onion and cook at low heat covered with a lid for about 15 minutes. Peel and chop up the tomatoes. Add the tomatoes, cook for a few minutes, then add in black olives and salt to taste.

In a bowl, combine all-purpose flour, semolina flour and the salt. In lukewarm water, dissolve the yeast. Add the onion/tomato/olive sauce to the flour, and slowly pour in the warm water where you dissolved the yeast. Using a spoon, mix all the ingredients together until you get a very soft and sticky dough.

Divide the dough into 6 small balls. Place them in a nice and warm place and let ‘em rest for about 1 hour or until doubled in size. Sprinkle some semolina flour on top then bake at 180C for about 30 minutes or until golden brown on top.

Let your pizzi completly cool down. Then enjoy.