ANCHOVY PIZZA RECIPE

5 from 26 votes

This anchovy pizza recipe is creamy, crunchy around the edges, and it’s full of umami goodness. Simple and effective, pizza night has never been better.

Prep Time15

Cook Time15

Total Time30

Course: Brunch, Dinner, Lunch

Cuisine: American, Italian

Servings: " pizza

Calories: 310kcal

Author: Maureen Celestine

Equipment

Oven
Pizza stone or pizza pan
stand mixer (optional)

Ingredients

FOR THE PIZZA DOUGH

1 ¼ cups warm water ( about 100 degrees F to 110 degrees F)
½ teaspoon sugar
2 ¼ teaspoons active dry yeast (1 packet)
3 ½ cups bread flour plus more for work surface
¾ teaspoon salt
1 teaspoon garlic powder
1 teaspoon Italian seasoning
3 tablespoons extra-virgin olive oil, plus more for coating bowl

Anchovy Pizza topping

1 batch pizza dough recipe or 1 store-bought pizza dough round
1 packed cup grated mozzarella cheese (about 4.oz)
10-12 anchovy fillets
2-3 sweet peppers, seeded, sliced thinly
½ of a small red onion, sliced thinly
¼ cup pitted kalamata olives, halved lengthwise
8-10 fresh mozzarella balls, drained, halved
Pinch ground black pepper
Handful arugula tossed in Extra virgin olive oil to garnish

Instructions

For the pizza dough:

Combine the water and salt in a mixing bowl, stir. Add the dry yeast, and give the bowl a stir. Cover with a kitchen towel and allow the yeast to rest for 5 minutes.
Add the flour, garlic powder, and Italian seasoning into a large bowl or in the bowl of a stand mixer. Make a well in the center and pour in the olive oil and yeast mix. Slowly stir using a wooden spoon or a whisk. Once it’s just about combined, turn the dough out onto a leveled, clean work surface dusted with bread flour.
(If you are using a stand mixer, proceed with the dough attachment and begin to knead on medium-low speed for 6-7 minutes or until the dough is stretchy but not sticky)
Use your hands (add pressure to the heel of your palm pushing forward) to knead the dough to a smooth consistency. This might take up to 12-15 minutes.
Place the dough in a lightly oiled mixing bowl. Cover with plastic wrap and allow to rest in a warm place until the dough has doubled in size, at least 1 hour 30 minutes to 2 hours.

Poke the dough to deflate it. Turn out onto a floured work surface. Divide dough into two or desired sizes.
ROLL OUT THE DOUGH

Use a rolling pin to roll out one dough ball into 12” diameter or as big as you want depending on the thickness of the pizza.

Sprinkle a tiny bit of semolina over a pizza pan or cast-iron skillet for an easy release.
Place the dough on a pizza pan. The dough might retract. Oil the tip of your fingers, and gently stretch the dough pulling outwards towards you. Use the tip of a fork to prick the dough slightly, careful not to poke through the dough.

Brush the edge of the dough with extra virgin olive oil
Next, preheat the oven to 450°F

ASSEMBLE THE PIZZA

Spread the shredded cheese onto the dough, leaving about an inch of crust around the edges.

Add the anchovy fillet, peppers, onion, and olives. Top with fresh mozzarella (Make sure to pat dry any excess liquid). Sprinkle a pinch of ground black pepper.
BAKE

Bake for 12 -15 minutes, or until the crust begins to brown and turns crisp. Remove from the oven and finish it off with an arugula. Drizzle with a tiny bit of extra-virgin olive oil. Slice, and serve.

Notes

COOK'S TIPS

If you are using a pizza stone, make sure to preheat the stone for about 15-20 minutes before placing the pizza on the stone.

Another option to bake the pizza is by using a cookie sheet, flip it backward, sprinkle a little cornmeal on it, and place the pizza over the pan.

Nutrition