White Anchovy Pizza
The fastest, easiest way to make this umami bomb of a pizza: Top any premade, tomato-sauced pizza—from the store or delivered—with tinned white anchovies.
If you want to make your own pizza, here’s a quick method. You don’t need 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.
Patagonia Provisions Roasted Garlic White Anchovies
- 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 Garlic White Anchovies, inverted onto a plate and each anchovy sliced lengthwise
- About ¼ cup thinly sliced red onion
- Red chile flakes (optional)
- Chopped parsley (optional)
Putting It All Together
- Put an upside-down baking sheet on the bottom shelf of oven and preheat to 550° (or as high as oven will go), at least 25 minutes. Meanwhile, let the dough sit at room temperature (it’ll be easier to stretch).
- Dust a second upside-down baking sheet with flour or semolina. Put the dough on the peel and stretch into a 10- to 11-in. circle. (See tips below.)
- Spoon pizza sauce onto dough, leaving at least a 1/2-in. border. Shingle on tomato slices, then arrange the anchovy pieces, shiny side up, on pizza. Top with red onions.
- Plant the tip of the pizza peel (or long edge of the baking sheet) on pizza stone (or preheated sheet) and yank it backwards, leaving the pizza on the stone.
- Bake the pizza until the crust is puffy and browned, 15-20 minutes. Remove pizza from oven and sprinkle with chile and parsley if you like.
Some tips for stretching pizza dough
- Let the dough come to cool room temperature.
- Tap down the center of ball with your fingertips to gently deflate it. Next, push it outward from the center with your fingertips.
- Pick up the dough circle and, holding it under the rim, turn it like a steering wheel, letting the gravity of the dough help it stretch.
- Drape the wheel of dough over the backs of your hands and gently stretch outward, rotating periodically.
- Lay the stretched dough onto the baking sheet.