To make the dough, place yeast, sugar and 1 cup (250ml) warm water in a bowl.
Set aside in a warm place for 5 minutes or until frothy. Place flour in a stand mixer fitted with the dough hook.
Add yeast mixture and 100ml Moro Primero Extra Virgin Olive Oil and knead on medium for 6 minutes or until smooth and elastic.
Place dough in a lightly oiled bowl and cover with a clean tea towel. Set aside in a warm place for 1 hour 30 minutes or until doubled in size.
Meanwhile, preheat oven grill to high. Quarter capsicums and remove seeds.
Place, skin-side up, on a lined tray. Grill for 15 minutes or until blackened, remove and place in a bowl.
over with plastic wrap and allow to steam. When cool, peel the skin and thickly slice capsicum. Set aside.
Meanwhile, heat remaining 2 tbs Moro Primero Extra Virgin Olive Oil in a frypan over medium-low heat.
Add onion and 1 tsp salt and cook, stirring, for 15 minutes or until very soft.
Add garlic and cook, stirring, for a further 5 minutes or until golden and caramelised.
Stir in spices, anchovies, half capers and half parsley.
Remove from heat and set aside to cool.
Preheat oven to 200°C. Knock back dough (to remove any excess air) and press out to an 8mm-thick rectangle.
pread onion mixture over dough and bake for 25-30 minutes or until golden and cooked through.
Top with capsicum, jamon, and remaining capers and parsley to serve.
Find your next spark of inspiration with our moreish recipes. From turning everyday lunches and dinners into something special to whipping up decadent desserts that surprise and delight, thereās a Moro moment for every craving.