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.
For the dough
active dry yeast
1 & 1/2
type 00 prefered
For the pizza
anchovies preserved in olive oil
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.