Pizza Elise

Preparation:

Preparation: Blanch the tomatoes, rinse them under cold water and peel them; cut them in four, remove the seeds and the liquid, mince the pulp. Heat four tablespoons of oil in a pan, add the tomato pulp, salt and pepper and cook for twenty-five minutes over low heat, crushing the tomatoes with a fork or wooden spoon. Meanwhile, peel and chop the onions. Browse the rosemary. Melt the butter in a frying pan and sauté the onion and rosemary until the onions are lightly browned. Remove from the heat and set aside. Prepare five or six thin slices of mozzarella. Cut the ham slices in half lengthwise. Drain the anchovy fillets, cut them in half lengthwise and roll them around the olives. Preheat the oven to 2000 (thermostat 6). Brush the pizza base with oil and sprinkle with a spoonful of grated Parmesan. When the tomato sauce has become thick, add the onions and rosemary, two tablespoons of Parmesan, salt and pepper. Mix and spread this preparation on the dough base. Arrange the slices of mozzarella and ham alternately on top. Decorate with the rolled up anchovy fillets and drizzle a drizzle of oil on the pizza. Put the pizza in the oven and cook for about thirty minutes.