Anchovy Pizza
Tinned fish is having a moment and this Anchovy Pizza is going to convince you that the salty, savory little fish are majorly underestimated as a pizza topping. You can easily switch up the toppings on this umami-packed pizza and make it a favorite in your home!
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Makes: 4 servings
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Ingredients
- Cornmeal (for dusting pan)
- 1 batch pizza dough, store-bought or homemade with recipe below
- 1 tablespoon olive oil
- ⅓ cup pizza sauce (if you like a saucier pizza, use more)
- 1 cup shredded mozzarella cheese
- 1 2-oz. tin anchovy fillets (I like to add them whole, but you can chop them up if you prefer)
- ½ cup thinly sliced red onion (from ½ small onion)
- ⅓ cup sliced black olives or kalamata olives (note that kalamata olives will add more saltiness)
- ¼ teaspoon red pepper flakes
- 10 small basil leaves, plus more for topping if desired
- ¼ cup shaved parmesan cheese
Homemade Pizza Dough
- 1 ½ teaspoon active dry yeast
- ¾ cup lukewarm water
- ½ teaspoon salt
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon honey
- 1 ½ cups + 2-3 Tbsp all-purpose flour
- 1 teaspoon garlic powder
Instructions
- Preheat oven to 450 degrees and lightly dust a round baking pan with cornmeal.
- Stretch dough out to fit it on the prepared baking sheet and brush lightly with olive oil, making sure to brush all the way to the edges of dough.
- Spoon sauce over the top and using a spatula or knife gently spread around.
- Sprinkle on shredded mozzarella cheese and layer on anchovies, sliced red onions, and olives. Top with shaved parmesan cheese and basil leaves
- Bake pizza for 9-13 minutes, until edges are turning golden brown.
- Remove from oven and top with more fresh basil before serving, if desired.
Homemade Pizza Dough
- Mix yeast and water in a large bowl and let rest for 2 minutes.
- Stir salt, extra-virgin olive oil, and honey into the mixture.
- With a wooden spoon, mix 1 ½ cups + 2 tablespoon flour and garlic powder into the mixture. If dough feels too wet, you can add in another tablespoon flour. Form dough into a ball, gently knead a few times in the bowl.
- Cover bowl with a kitchen towel and let rest in a warm spot for about 2 hours, so dough can rise.
Notes
- If you want to make dough in advance, you can store it in fridge wrapped tightly in plastic wrap for 7-10 days.
- If your dough is refrigerated, be sure to bring it to room temperature before using.
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