The pizza with anchovies is very popular at my house, maybe after the sausage one, but my husband, my son, and my father ask for it a lot.
In Abruzzo, this type of pizza is especially made on San Martino, yes because you celebrate the new wine with pizza with anchovies.
I try to put not too much on my pizzas, but obviously you can decide at your taste if you want more or less.
With this dose, you will obtain 2 medium pizzas, but this is also a personal choice because at my house we like thin pizza, but if you make it thicker, you will get one big pizza.
Come and read the recipe and if you like it, share it on your profile to not lose it, or leave me a greeting, thank you!!!
So you just have to try my recipe and let me know if you liked it.
Approx. 1800 kcal for each pizza
- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Hours 30 Minutes
- Preparation time: 20 Minutes
- Portions: 2 pizzas
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons, San Martino
Ingredients to make Pizza with Anchovies
- 1.5 cups water
- 6 cups all-purpose flour
- 0.35 oz fresh yeast
- 1 tsp salt
- 1 tbsp sunflower oil
- 5.3 oz mozzarella
- 15.9 oz peeled tomatoes
- 2 tbsps extra virgin olive oil
- to taste salt
- 7 oz marinated anchovies
Tools
- 2 Non-stick trays Pizza trays
Preparation of Pizza with Anchovies
In a large bowl, put the warm water and yeast, let dissolve, then add half of the flour and start kneading, then add the oil, salt, and the remaining flour, continuing to knead for a few minutes until you get a firm non-sticky dough.
Let it rise in a large bowl in a warm place until doubled, about 2 hours.
In a bowl, pass the tomatoes through a food mill and season with oil and salt, then set aside.
Once risen, pour the dough onto a floured surface and knead again to form a ball.
Divide the dough ball in two parts and roll out two sheets to the desired thickness for your pizza.
Place the sheets on previously greased trays (11-12 inches), top with the tomato, distribute the anchovies, and finish with the crumbled mozzarella.
Let rest for another 30 minutes, then bake in a hot oven at 465-482°F for about 10-15 minutes.
