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1
Cut the onion into thick slices, tear the proscuitto into strips and cut the mozzarella into slices.
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2
Set aside.
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3
Sift the flour along with the baking powder into a bowl Mix in a generous amount of salt and half the oregano.
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4
Make a well in the center and pour in about 100ml of cold water.
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5
With your figers gradually mix in the flour from the edges to make a smooth dough.
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6
You may need to adjust a bit with a little more water or flour to get a smooth elastic dough that does not stick to the fingers.
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7
Knead well for a minute or so on a floured surface.
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8
Roll out the dough to a thin round, large enough to fit the bottom of a large heavy skillet.
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9
Coat the bottom of the skillet with olive oil and heat over moderate to high heat.
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10
When the oil is hot, but not smoking, lift the dough, wrapped around a rolling pin and drop it carefully into the hot oil.
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11
You may have to rearrange it with a fork to fit flat in the pan.
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12
Fry briskly for a few minutes, until a good golden colour.
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13
Prick any air bubbles that rise with a fork and flatten them back down.
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14
Turn the dough over in the pan and reduce the heat to moderate.
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15
Spread with the passata, seasoning generously and sprinkling with the remaining oregano.
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16
Sprinkle with the onion slices and anchovy strips.
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17
Scatter on the capers.
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18
Arrange cheese slices over all.
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19
Tuck in the proscuitto strips and tear the basil strips and strew them over the top along with the olives to taste.
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20
cover with a tight lid and cook until the base is golden and the cheese has melted.
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21
Lift out carefully using two spatulas and drain on kitchen toweling.
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22
Cut into wedges to serve.
