Anchovy Pizza

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.

• Prep time: 15 min
• Cook time: 12 min
• Difficulty: Easy
• Calories: 1116
• Protein: 42 g
• Carbs: 137 g
• Fat: 44 g

Ingredients

• 1000 g Bread dough ( thinly rolled )
• 300 g Tomato caviar ( as base )
• 250 g Buffalo milk mozzarella ("di bufala") ( hand-torn )
• 100 g European anchovy ( drained fillets )
• 20 piece Black olive ( whole )
• 4 piece Garlic ( sliced )
• 2 tbsp Oregano ( dried )
• 2 tbsp Extra virgin olive oil ( for drizzling )
• 2 tbsp Capers ( drained )

Instructions

1. Dough preparation

   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. Topping

   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. High-heat baking

   Bake at 250°C. The pizza is ready when the crust is golden brown, even slightly charred in places, and the cheese is bubbling.

Chef's tips

• 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.

Storage

Best eaten immediately. Leftovers can be reheated in a pan over low heat to maintain crispness.