Anchovy Pizza Recipe
Ingredients
Pizza Dough:
1/2 teaspoon sugar
2/3 cup (150 ml) warm milk (110°F, 43°C)
1 pkg. active dry yeast
1-1/2 cups (225 g) all-purpose flour
1/4 teaspoon salt
3 tablespoons olive oil
Topping:
8 ripe tomatoes
4 oz. (100 g) Gruyere cheese slices
2 (2-oz., 56-g) cans anchovy fillets
1-1/2 teaspoons dried oregano
3 tablespoons olive oil
Directions
To make pizza dough, stir sugar into warm milk and sprinkle with yeast.
Let stand 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.
Let stand 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.
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