One of my favourite pizza’s probably because I grew up with this flavour where I was born in the South of France. The flavours of the anchovies and olives marry each other perfectly. There’s no better balance.
One of my favourite pizza’s probably because I grew up with this flavour where I was born in the South of France. The flavours of the anchovies and olives marry each other perfectly. There’s no better balance.
Place the dough pizza base on a well floured bench.
Spoon the sauce from the centre outwards. leaving a 2 cm crust.
Break the Mozzarella into pieces and scatter over the sauce.
Slice anchovies in half lengthwise and arrange evenly around pizza.
Remove pips from olives if any and slice in half lengthwise, arrange evenly around pizza.
Slide onto palette and slide into pizza oven.
Bake in hot pizza oven. (temperatures and cooking times can vary, I recommend 3 minutes at 400C – 750F.
Rotate pizza 180 degrees half way through cooking.
Slice and serve.
Less is more, do not over do it with the cheese or tomato base. You should still see some dough through the sauce.
Temperature of 750F or 400C is ideal. (very hot) or a minimum of 570F or 300C
Adding a tablespoon of capers helps provide an acidic taste which is quite pleasant.
By Joel Mielle
All rights reserved © Recipe30.com Privacy Policy Sponsor
You must be logged in to post a comment