This is my answer to that controversial phenomenon of the mainstream pizza world—anchovy pizza. I use marinated white anchovies, which you can get at specialty stores both in the deli and in the fish departments. They are silvery and slightly plump, like sardines—very different from salt-packed anchovies or those sold in cans and jars. I love their flavor and vinegary quality.
Recipe information
Yield
makes 1 pizza (serves 1)
Ingredients
For the Anchovies
For the Pizza
Preparation
Step 1
To prepare the anchovies, lift them out of the brine they are packed in, discard the brine, and put them in a small bowl. Add the olive oil, lemon zest, parsley, and red pepper flakes, and gently toss to combine the ingredients, taking care not to tear the anchovies. Use the anchovies on the pizza or line them in a single row in an airtight container, drizzle with the seasonings, and refrigerate until you are ready to use them or for up to three days.
Step 2
To make the pizza, prepare and stretch the dough and preheat the oven according to the instructions given in “Nancy’s Scuola di Pizza” (page 128).
Step 3
Brush the rim of the dough with olive oil and season the entire surface with salt. Ladle or spoon the sauce onto the center of the dough and use the back of the ladle or spoon in a circular motion to spread the sauce over the surface of the dough, leaving a 1-inch rim without any sauce. Scatter the chiles over the pizza, slide the pizza into the oven, and bake until the crust is golden brown and crispy, 8 to 12 minutes. Remove the pizza from the oven, cut it into quarters, and drape two anchovies on each quadrant, coiling one anchovy around the other. Sprinkle the parsley over the anchovies, drizzle the finishing-quality olive oil over the entire pizza, and serve.
Suggested Wine Pairing
Step 4
Grillo (Sicily)
