Preparation
Mix the flour and 1/4 tsp salt in a bowl. Make a well in the centre and crumble in the yeast.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000065/000065_step_1_M.jpg)
Add 250ml lukewarm water and mix with a dough hook on a hand mixer to form a snooth dough. Rest in a warm place for about 30 minutes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000065/000065_step_2_M.jpg)
Meanwhile peel and slice the onion. Wash the tomatoes, remove the stalks and slice.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000065/000065_step_3_M.jpg)
Rinse the anchovy fillets and capers under cold water and drain.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000065/000065_step_4_M.jpg)
Divide the pizza dough into 8 portions and roll out each one on a floured surface to a 12cm round.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000065/000065_step_5_M.jpg)
Place 4 dough circles on a sheet of baking paper and place on a baking tray. Repeat for the remaining 4 circles.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000065/000065_step_6_M.jpg)
Spread some tomato puree on the pizzas. Cover with tomato slices, onion rings, anchovies and capers and season with salt and pepper.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000065/000065_step_7_M.jpg)
Sprinkle over the cheese and place on the lowerest shelf in a preheated oven at 225°C (200°C fan, gas 7).
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000065/000065_step_8_M.jpg)
Meanwhile, wash the parsley, shake dry and roughly chop the leaves.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000065/000065_step_9_M.jpg)
Zest the lemon. Peel and finely chop the garlic, then mix it with parsley and lemon zest.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000065/000065_step_10_M.jpg)
Remove the pizzas from the oven and serve with the herb mixture (gremolata).
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000065/000065_step_11_M.jpg)