I love anchovy filets. They are salty succulent delicate little strips of magic. I love them so much that my first dinner after 5 weeks of veganism was anchovy carbonara. I could have had anything! Tacos, a burger, steak, fish and chips, a giant wedge of cheese, a gallon of heavy cream, but I went with what I think is Julia and my current favorite dish. And yet we are in the teeny tiny minority, because even the Ninja Turtles are anti-anchovy!
Americans are just not fans of the smell or the appearance of these little suckers…yet oyster bars are popping up all over the place out here, so go figure. It boggles the mind! But here is the thing with anchovy filets, they’re almost an herb or cheese in how they are used. Texturally, once cooked, you do not even know that they are there; (this is messed up) but the bones completely liquefy after the right amount of heat, and you’re left with this beautiful comforting briney flavor. In the context of today’s post, they are essentially a substitute for mozzarella on this very simple, delicious anchovy pizza recipe. What I’m saying is that you should try anchovies on your pizza!
I am new to the pizza making game so this dough recipe is a work in progress. Pizza dough is one of the simplest things you can make so long as you keep things at the right temperature and recognize when to stop working it. Type 00 flour is the preferred flour of most dough because it is the flour used in traditional Neapolitan pizza and gives pizza the best balance of crispiness, chew, and bubbles. But, you can make pizza out of basically any type of flour, though each flour will need slightly different amounts of water, so use your eyeballs!
A couple of things I’ve learned in the 4-5 times I’ve made pizza dough in the last couple months;
- The dough tastes better and is easier to work with after you let it sit in the fridge for at least day after you first make it.
- Dividing the dough prior to proofing is easier than post-proofing.
- Sautéed onions and garlic make everything taste better.
| Servings | Prep Time |
| 2 Servings | 30 Minutes |
| Cook Time | Passive Time |
| 11-15 Minutes | 40 Minutes |
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| This simple recipe takes your basic cheese pizza and jacks it up with delicious anchovy filets. A salty, savory, satisfying lunch or dinner that is easy to execute.
|
- 150 ml warm water
- 1 packet active dry yeast
- 1 tbsp sugar
- 1 & 1/2 cups flour type 00 prefered
- 1 tsp Salt
- 1 tbsp olive oil
- 1 cup tomato sauce
- 4 ounces anchovies preserved in olive oil
- 2 shallots finely diced
- 4 cloves garlic finely diced
- 1/8 cup parlsey coarsely chopped
- 1/4 cup grated or shredded Pecorino Romano
- Mix together your warm water, dry yeast, and sugar in a cup. Allow to sit for at least 2-3 minutes or until water is frothy and aromatic.
- Coat a large mixing bowl, or bowl for your mixer, in olive oil - this will make your dough easier to manipulate and remove.
- Dump your flour and salt into the bowl; sift on medium low. Slowly add the water and yeast until the dough begins to take shape. If it looks too wet, add more flour. Too dry? More warm water.
- Cover your finished dough with a dry towel and set aside. Proof for at least 40 minutes.
- Preheat your oven to 425 degrees and be sure you have a rack set up in the bottom 1/3 of the oven (but not the very bottom)
- Saute the shallot and garlic in a skillet until browned and delicious. Set aside.
- On a clean surface lay out a piece of parchment and coat with flour. Place one ball of dough in the middle and knead out into whatever shape you desire.
- Cover the middle area of the pizza with sauce, and then generously distribute your shallot and garlic mixture.
- Gently place anchovy filets all over the pizza.
- Generously sprinkle the Pecorino and parsley across the pie. CAUTION anchovies are very salty, so do not smother this pizza with pecorino. For a more subtle flavor use shredded mozzarella.
- (Optional for extra saltiness) Take the preserved olive oil from the anchovy jar and brush it all over the edge of the crust.
- Bake on the parchment paper for 11+ minutes or until bottom is nicely browned. Enjoy with a tall cold beer.
