White Anchovy Pizza
To save time, our White Anchovy Pizza recipe calls for premade dough and sauce. We suggest adding anchovies before baking to help blend all the flavors.
About This Recipe
Makes: One 10-inch pizza
Skill Level: Medium
Our White Anchovy Pizza recipe is a quick method and doesn’t require a pizza stone or pizza peel; a couple of baking sheets will work fine. Add the anchovies to the pizza before baking, so their flavor has a chance to mingle with the sauce. Of course, the fastest, easiest way to make this pizza is to top any premade, tomato-sauce pizza—from the store or delivered—with tinned white anchovies.
Ingredients
- 1 lb. store-bought refrigerated pizza dough
- All-purpose or semolina flour, for dusting
- About ½ cup of your favorite pizza sauce
- 3 Roma tomatoes, thinly sliced
- 1 can Patagonia Provisions Roasted Garlic Spanish White Anchovies, inverted onto a plate and anchovies sliced lengthwise
- About ¼ cup thinly sliced red onion
- Red chile flakes (optional)
- Chopped parsley (optional)
Putting It All Together
- Put a baking sheet upside down on the bottom shelf of the oven. Preheat the oven to 550°F (or as high as the oven will go), for at least 25 minutes. Meanwhile, let the dough sit out at room temperature (it’ll be easier to work with).
- Dust the bottom of a second baking sheet with the flour or semolina. Put the dough on the peel and stretch it into a circle, about 10 to 11inches wide. (See the following tips.)
- Spoon the pizza sauce onto the dough, leaving at least a half-inch border. Lay out the tomato slices, overlapping them, and then arrange the anchovy pieces, shiny-side up, on the dough. Top with the red onions.
- Plant the long edge of the baking sheet (or pizza peel) on the preheated baking pan (or pizza stone) and yank it backward, leaving the pizza on the preheated baking sheet.
- Bake the pizza until the crust is puffy and browned, 15 to 20 minutes. Remove the pizza from oven and sprinkle it with chile flakes and parsley if you like.
Tips for stretching pizza dough
- Let the dough come to room temperature.
- Tap the center of ball with your fingertips to gently deflate it. Next, push the dough out from the center with your fingertips.
- Pick up the dough circle and, holding it under the rim, turn it like a steering wheel, letting gravity help it stretch.
- Drape the wheel of dough over the backs of your hands and gently stretch it outward, rotating periodically.
- Lay the stretched dough onto the baking sheet.
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