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Pizza with anchovies
Pizza with anchovies
3.8
2 Reviews.
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A recipe of a homemade pizza, with a thick bottom enriched with olive oil to make it easy to bake out. The topping on this pizza is a bit different with just tomato sauce, anchovies and olives. This gives the option to serve this wonderful pizza cold as a starter in smaller pieces, or the traditionally way warm.

Ingredient List for 4 servings:
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200ml Water
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2 tablespoons Olive oil
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12 gr Yeast
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1 teaspoon Honey
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0,5 teaspoon Salt
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300 gr Flour

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100 ml Tomato sauce
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1 teaspoon Oregano
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30 gr Anchovies fillets
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30 gr Green olives

Oven temperature:
175 degree Celsius
Instructions:
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Crumb the yeast in a big bowl, and then add the honey and the salt.
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Pour finger warm water (37 degree Celsius) in the bowl and stir slowly until it is lump free.
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Add the olive oil in the mixture, and stir.
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Add the flour and work the dough so it become shiny and smooth.
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Put a plastic film and a towel over the bowl, and let it rest for 40-60 minutes in the oven, but do not turn on the heat.
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Take out the dough from the oven, and roll it in the shape you like to have it. Place the pizza bottom on a baking paper.
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Start the oven at 175 degree Celsius.
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Spread the tomato sauce evenly on the pizza bottom.
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Cut the Olives and the anchovies fillet in pieces, and spread them over the tomato sauce.
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Sprinkle the oregano on top of the pizza.
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Put the pizza in the middle of the oven for approx 20 minutes.
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Take out the pizza from the oven.
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If you will serve the pizza warm, slice the pizza in to 6-8 slices. If you diced to serve the pizza cold as a starter, let it cool down in room temperature, and the slice the pizza in small squares before serving them.
A selection of recipes from the same country.
This recipe is from Italy
This is a homemade tiramisu inspired cake that taste almost as a real tiramisu dessert. It has 2 soft bottoms with fillings between. It is a high cake and if you prefer a lower cake make only on bottom and divide it in two. Use a lot of coffee to soak in the cake bottom so the cake becomes very tasteful and moist.
This is a typical Italian recipe with veal that is either topped or rolled in prosciutto ham and sage leaves. To get the meat moist you need to cook it in butter and white wine very slowly on low heat. For an increased Italian touch serve it with tagliatelle, arugula and small sweet tomatoes on the side.
This is a recipe for a slightly different lasagna, though it contains both zucchini and carrots, but much less cheese then the original Italian lasagna. You can either make your own tomato sauce or buy one already made to save time.
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