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Anchovy Pizza

A rustic, crispy crust pizza where the intense flavor of anchovies melts with cheese over a perfectly seasoned tomato base.

35 min Easy Mexicana 4 servings
Anchovy Pizza

The story behind

I love it when we host a pizza afternoon at home and everyone adds their own touch. This anchovy one came about one day when we were craving that powerful, salty kick that only they can provide. I remember serving it on clay plates to keep that relaxed, homemade feel we enjoy so much. It’s the winning choice for a lunch with friends, paired with a cold light beer or a light red wine. It’s best enjoyed at midday, with the sun streaming through the window and no rush to finish.

Instructions

  1. 1
    Roll out the dough on a floured surface to your preferred thickness—I personally love it thin and crispy.
  2. 2
    Spread a generous layer of tomato sauce over the surface, leaving a small border for the crust.
  3. 3
    Cover with the shredded mozzarella so it melts evenly.
  4. 4
    Arrange the anchovy fillets in a radial pattern; remember their flavor is bold, so a few go a long way.
  5. 5
    Bake at 220°C (430°F) until the crust is golden and the cheese is bubbling beautifully.
  6. 6
    Remove from the oven, add a drizzle of olive oil on top, and serve immediately.

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