Pizza with Tomatoes and Onions
In a bowl, crumble yeast and dissolve in a little water, add 2 tablespoons of flour and let rise, covered, for about 30 minutes. Pile remaining flour on the work surface, make a well in the center and add yeast mixture into the well. Add a pinch of salt and remaining water, knead to a smooth dough. Place into a bowl and let rise, covered, in a warm place for at least 1 hour or until dough doubles in bulk.
Peel onions and garlic. Cut onions into strips and chop garlic finely. Heat oil in the pan and saute onions and garlic until soft. Chop canned tomatoes and add to the pan. Season with salt and pepper, sprinkle with caraway seeds and simmer until almost all liquid has evaporated, stirring occasionally.
Roll out dough on lightly floured surface and arrange on a lightly oiled baking sheet, making the edges thicker. Spread with onion and tomato mixture. Drizzle with remaining oil and bake in preheated oven at 220°C (approximately 425°F) for about 20-25 minutes. Season with freshly ground pepper and marjoram. Serve.