Anchovy Pizza
Ingredients
- 1,000 gBread dough (thinly rolled)
- 300 gTomato caviar (as base)
- 250 gBuffalo milk mozzarella ("di bufala") (hand-torn)
- 100 gEuropean anchovy (drained fillets)
- 20 pcBlack olive (whole)
- 4 pcGarlic (sliced)
- 2 tbspOregano (dried)
- 2 tbspExtra virgin olive oil (for drizzling)
- 2 tbspCapers (drained)
Method
A thin, crispy crust that cracks under the bite, topped with smooth tomato sauce and melting anchovy fillets. Roasted garlic and oregano bring an aromatic power reminiscent of the Italian coast.
- 1
Roll out the bread dough on a floured surface. It should be very thin in the center with a slightly thicker edge that will puff up and crisp during baking.
- 2
Spread the tomato caviar over the dough without overdoing it to avoid sogginess. Arrange the chopped mozzarella, anchovy fillets, black olives, and capers. Sprinkle with finely minced garlic.
- 3
Bake at 250°C. The pizza is ready when the crust is golden brown, even slightly charred in places, and the cheese is bubbling.
Frequently asked questions
How do you get this dish right?
- Preheat your oven for at least 30 minutes at the maximum temperature.
- If using a pizza stone, let it heat up with the oven for a well-seared bottom crust.
How long does this dish keep?
Best eaten immediately. Leftovers can be reheated in a pan over low heat to maintain crispness.
