For me the combination of sweet, briny olives with salty anchovies is rustic delight. The intense pops of flavour in each mouthful rise and fall with milky melted mozzarella and a rich spiced tomato sauce. It’s a moorish pizza that leaves you guessing with each bite.
Method
Preheat your pizza oven to 350˚C. Roll out your pizza dough and spread with a ladle of spicy tomato sauce. Then spread out a good handful of olives and peppers.
Arrange anchovy fillets in the spaces and finally dot around your torn mozzarella.
Bake in the preheated oven for 3 mins turning regularly. Drizzle with chilli oil before serving.
This pizza was baked on the Fontana Maestro 60 Gas Fuelled Pizza Oven. For more information and prices, click here.
White pizza clearly lacks one thing. Tomato. But ‘lacks’ probably isn’t the right word. White pizza came from Rome’s traditional bread bakers, who threw a lump of dough in the oven to check its temperature. Over the years, they started wiping on olive oil, scattering salt and adding some garlic – until they realised they [...]
Nduja and Nectarine with Tarragon Pizza! I’m not sure there is a pizza that is more iconically summer 2022 than this combo. It is a sweet and spicy, like a heatwave in its own right. The tarragon is essential for the anise to tie the two sides of flavour together into one perfect topping vibe. [...]
An amazing fig and Cornish blue cheese inspired pizza recipe! This recipe uses a black olive tapenade instead of a classic tomato or white sauce and roasted ham. Serve with a rocket and walnut salad and balsamic glaze. Pizza dough This recipe uses Associazione Verace Pizza Napoletana recipe which can be found here. Method Preheat [...]
Goats Cheese and Heritage Tomato Pizza! This pizza celebrates the last days of summer with a colourful display of heritage tomatoes, goat’s cheese and fresh basil. Best served with a chilled glass of rose in the evening sun. Method Preheat your pizza oven to 375˚C and roll out your dough. Place onto a floured [...]
Sicilliana Olive and Anchovy Pizza
For me the combination of sweet, briny olives with salty anchovies is rustic delight. The intense pops of flavour in each mouthful rise and fall with milky melted mozzarella and a rich spiced tomato sauce. It’s a moorish pizza that leaves you guessing with each bite.
Method
This pizza was baked on the Fontana Maestro 60 Gas Fuelled Pizza Oven. For more information and prices, click here.
Ingredients:
Serves 2
Ingredients
For the toppings
Related Posts
What goes into a white pizza
Nduja and Nectarine with Tarragon Pizza
Nero’s Fig & Cornish Blue Cheese
Goats Cheese and Heritage Tomato Pizza