Anchovy and Tomato Pizza  

Wednesday, January 14, 2009

You either like anchovies or hate them. There seems to be no middle ground for
this fish. I happen to like them and whenever I have served this pizza, so do my
guests. The fresh tomato cuts the saltiness of the anchovies.


· Dough for 1 pizza
· 1 can of anchovies
· 6-8 oz. of mozzarella cheese
· 4 oz. of parmesan cheese
· 2-4 cloves of minced garlic
· basil, oregano, parsley to taste pepper and a dash of salt
· olive oil
· 1 medium tomato, thinly sliced.


1. Roll out dough to desired size.
2. Drizzle olive oil on dough. Spread evenly.
3. Spread garlic on dough.
4. Add spices to taste. (You can actually omit salt for this step.)
5. Spread mozzarella and parmesan cheese evenly on dough.
6. Break up anchovies and evenly spread on cheese.
7. Drizzle the oil from the anchovies evenly onto the cheese.
8. Top with fresh tomato slices. Lightly salt tomatoes, if desired.
9. Bake at 500+ degrees for 8 to 10 minutes (Preferably on a
preheated pizza stone).
Unless you absolutely love anchovies, only use 1 can! I used 2 cans of
anchovies once, and the taste was overpowering.
That was the one and only time, I "over dosed" on anchovies!
You can omit salt entirely from this pizza.

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