This flavor packed pizza has very few ingredients, but the ones it has are packed with flavor so every bite is a little pizza party in your mouth. Choosing great ingredients and using them sparingly gives you a fantastic pizza experience with far fewer calories than a blander option.
This anchovy and pesto pizza is a family favorite. Serve with a fresh salad or some mayo-less coleslaw to ensure you’re getting enough veggies.
I make my own pizza dough in a bread-maker because it’s really easy, and it means this dish is a store cupboard standby, but you can make it with store bought dough, or even, at a pinch with a pre-made pizza base.
In extremis I’ve made it on a French bread base, and whilst the texture was very different, it still had plenty of taste and enabled me to feed quite a few people at short notice with not terribly many ingredients.
- Prep time:
- Cook time:
- Ready in:
- Serves: 3 greedy people
- Pizza Dough
- (You can use store bought instead)
- 1/2 tsp dried yeast
- 1/3 tsp salt
- 200 g strong white bread flour
- 1 and 1/2 tbsp extra virgin olive oil
- 125 ml water
- Flavor-bomb …
- 1 tbsp Tomato pesto
- 6 -8 anchovy fillets in oil
- 1 ball mozzarella (Buffalo if possible, but cow’s will work)
Get yourself a bread machine, not just for the bread (which is great) but for the pizza and the cinnamon rolls. You don’t need to break the bank. This one is affordable and reliable.
- Either defrost you pizza dough or throw all the ingredients in your bread maker or you mixer on dough setting and follow the manufacturer instructions for pizza dough
- Preheat the oven to 450F/230C/Gas8
- Put your pizza stone in the oven (don’t panic if you don’t have one, you can make the pizza on a cookie sheet, if will just b 15% less fabulous)
- Slice the mozarella
- Separate out the anchovy fillets so they’re ready to use and have the pesto standing by
- Shape the dough to roughly the size of your pizza stone (or a vaguely pizza-ish shape that will fit on your baking sheet)
- Spread the pesto thinly all over your pizza base, you’ll be able to see dough through it, that’s OK, you don’t want to overwhelm the pizza
- Arrange the anchovy fillets evenly over the pesto, I put them in a star shape out from the center, but you can be creative
- Scatter the sliced mozzarella over the pizza
- Put into the oven for 10-12 minutes
- Check level of done-ness
- I like the dough to be doughy and the cheese melted ans juuuuuust starting to brown but not bubbly hot. You can make your own decision based on your own preferences
- Serve immediately
Now you’ve got the basic bomb you can go wild. Capers can add a bit of zing, but they’re not my thing. Add a sprinkle of chili flakes if you want to up the heat.
Steer clear of overly heavy toppings that add too much bulk, you want that flavor concentrated into little bite sized flavor explosions.
Pizza stones are great and will make a positive difference to the quality of your pizza. They ensure that your pizza cooks evenly and the bottom is crispy and delicious.