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White Pizza with Anchovies

White Pizza with Anchovies
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If you are a food lover, but hate anchovies, once in your lifetime, you have to try a piece of anchovy pizza. Exactly like a sharp overwhelming taste of fennel is disappearing when you are roasting or frying the bulb, the anchovy taste is melting in this pizza.

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A pizza with anchovies reminds me of a salted sea. Creamy goat cheese, piquant tiny fish along with basic Spanish salsa verde create a divine and pleasant palette. Bright green asparagus spears add color and a grassy seaweed tasting note.

I made half-and-half pizza this time – half with anchovies, half with shrimp.

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The recipe of Spanish salsa verde can be found here. For the pizza I used the salsa verde without anchovies.

Olive oil from anchovies can be used for dressings or marinades.

If needed, Spanish salsa verde can be replaced with pesto.

Oh, I forgot to tell, the pizza is ‘white’ because it has no red tomato sauce.

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Preparation

The pizza dough can be made in a bread machine on a ‘Pizza’ setting (my machine makes the pizza dough in 45 minutes).

OR

In a mixer bowl (or in a food processor), combine all the ingredients. Let the dough rest for 10-15 minutes.

With oiled hands, divide the dough in half, shape each piece into a ball, and keep one ball in a refrigerator (in an oiled container) or in a freezer (in an oiled quart size freezer bag) for future use (pizza, focaccia, breadsticks, calzone). (Or you can bake two pizzas with assorted toppings).

Place the ball into an oiled large bowl, cover the bowl with a kitchen towel or plastic wrap and let it rise for 2-4 hours. The dough will double or triple in size. You can make the dough in advance and keep in a refrigerator for a day and more. Remove it from a refrigerator 30-60 minutes before baking the pizza.

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Preheat oven to 450 F (230 C).

Place the dough on a floured board and roll it into 12-14-inch circle. In general, you can stretch the dough into a pizza shape (circle, rectangular, square) you’re your hands. But it requires some experience.

Transfer the pizza base on a baking sheet.

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Top the pizza with Spanish salsa verde (the recipe is on my site), then with onions, crumbled goat cheese, anchovies, and with asparagus. Optionally, top with black olives. Season with freshly ground black pepper.

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Bake the pizza for 10-12 minutes, or until the edges of the crust are golden brown.

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Print

White Pizza with Anchovies

Author: Nina Phomina
Course Appetizers, Fish and Seafood, Main Dish
Cuisine Italian
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 1 hour 25 minutes
Servings 1 12-14-inch thin crust pizza
Author Nina Phomina

Ingredients

For the pizza dough (it makes two thin crust pizzas; half of the dough can be frozen):

  • 14 oz (400 g) all purpose flour
  • 3/4 tsp salt
  • 1 1/2 - 2 tsp dry yeast
  • 2 tbsp olive oil
  • 250 ml warm water
  • flour for dusting
  • olive oil for shaping the pizza

For the topping:

  • 4 tbsp homemade Spanish salsa verde
  • 2-3 tbsp chopped sweet or Spanish onion, or ¼ cup sliced
  • 4-6 oz (125-175 g) fresh goat cheese
  • 1 can (2 oz/55 g) flat fillet anchovies in olive oil, drained
  • 14-16 thin asparagus spears
  • 1/2 cup black pitted olives (optional)
  • freshly ground black pepper

Instructions

  1. The pizza dough can be made in a bread machine on a ‘Pizza’ setting (my machine makes the pizza dough in 45 minutes). OR
  2. In a mixer bowl (or in a food processor), combine all the ingredients. Let the dough rest for 10-15 minutes.
  3. With oiled hands, divide the dough in half, shape each piece into a ball, and keep one ball in a refrigerator (in an oiled container) or in a freezer (in an oiled quart size freezer bag) for future use (pizza, focaccia, breadsticks, calzone). (Or you can bake two pizzas with assorted toppings).
  4. Place the ball into an oiled large bowl, cover the bowl with a kitchen towel or plastic wrap and let it rise for 2-4 hours. The dough will double or triple in size. You can make the dough in advance and keep in a refrigerator for a day and more. Remove it from a refrigerator 30-60 minutes before baking the pizza.
  5. Preheat oven to 450 F (230 C).
  6. Place the dough on a floured board and roll it into 12-14-inch circle. In general, you can stretch the dough into a pizza shape (circle, rectangular, square) you’re your hands. But it requires some experience.
  7. Transfer the pizza base on a baking sheet.
  8. Top the pizza with Spanish salsa verde (the recipe is on my site), then with onions, crumbled goat cheese, anchovies, and with asparagus. Optionally, top with black olives. Season with freshly ground black pepper.
  9. Bake the pizza for 10-12 minutes, or until the edges of the crust are golden brown.

Recipe Notes

The recipe of Spanish salsa verde can be found on the site. For the pizza I used the salsa verde without anchovies. Olive oil from anchovies can be used for dressings or marinades (Cesar salad dressing). If needed, Spanish salsa verde can be replaced with pesto.

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Cook with pleasure and enjoy the world!

 



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