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Anchovy Pizza Recipe
|Warm milk||150 Milliliter (2/3 Cup, 110 Degrees Fahrenheit, 43 Degrees Centigrade)|
|Active dry yeast||1 Tablespoon (1 Package)|
|All purpose flour||225 Gram (1 1/2 Cups)|
|Olive oil||3 Tablespoon|
|Gruyere cheese slices||4 Ounce (100 Grams)|
|Canned anchovy fillets||4 Ounce (Two 56 Grams / 2 Ounce Cans)|
|Dried oregano||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 2154 Calories from Fat 887
% Daily Value*
Total Fat 100 g153.3%
Saturated Fat 31.2 g156.2%
Trans Fat 0 g
Cholesterol 199.7 mg
Sodium 5188.1 mg216.2%
Total Carbohydrates 228 g76.1%
Dietary Fiber 22.1 g88.4%
Sugars 37.4 g
Protein 93 g185.1%
Vitamin A 192% Vitamin C 210.4%
Calcium 173.8% Iron 111.4%
*Based on a 2000 Calorie diet
Set it up for 5 minutes or until the surface is frothy.
Stir gently to moisten any dry particles remaining on top.
Sift flour and salt into a large bowl.
Pour in yeast mixture and oil, combining with flour to make a dough.
On a floured surface, knead dough 5 to 10 minutes.
Grease 2 baking sheets.
Roll out 2 rounds of dough 7 inches (18 cm) in diameter.
Place rounds on greased baking sheets.
To make topping, peel and halve tomatoes; place on pizza rounds cut-sides down.
Cut cheese slices into squares; arrange between tomato halves with anchovy fillets.
Sprinkle topping with oregano and oil.
Let stand 15 minutes.
Preheat oven to 350°F (175°C).
Bake 40 minutes or until edges of pizzas are lightly browned.