Pizza with Anchovies and Kalamata

Name: Pizza with Anchovies and Kalamata
Ingredients: Make 4 pizzas with a diameter of 18 cm. For the dough: 60 ml warm water (between 38-40 °C) 10 g active dry yeast 1 teaspoon honey 180 ml warm water (between 38-40 °C) 1 tablespoon extra virgin olive o

Appetizers - Pizza with Anchovies and Kalamata by Zamfira J. - Recipia

In a large bowl, start by combining the first three ingredients: flour, yeast, and sugar. Using a whisk, mix them well to homogenize, then let the mixture sit aside for 10 minutes. This step is essential for activating the yeast, which will help the dough rise. Then add the salt, olive oil, and the remaining water, continuing with 125g of flour. Using a spatula, incorporate these ingredients until the mixture becomes uniform. Continue to gradually add another 125g of flour, repeating the same procedure. Once the mixture becomes too thick to be mixed with the spatula, transfer it to a work surface and start kneading the dough for about 6 minutes. If the dough is too sticky, add 20g of flour at a time, but carefully, only when necessary. The final dough should have a fine, soft, and elastic texture. After kneading, grease a bowl with a little extra virgin olive oil, place the dough inside, cover it with a clean towel, and let it rise for 40 minutes in a warm place. In the meantime, prepare the topping: in a skillet, melt the butter over low heat and add the finely chopped onion. Let it sauté for about 20 minutes, stirring occasionally, so that it becomes soft and golden. Add the anchovy fillets, thyme, salt, and pepper, continuing to sauté for another 3-4 minutes. Once the onion has well combined with the other ingredients, pour in the tomato sauce and bring to a gentle simmer. Let it simmer over low heat for 10 minutes, then turn off the heat and add the fresh basil leaves. When the dough has risen, transfer it to a work surface and divide it into four equal portions. From each portion, form balls by bringing the edges of the dough towards the center 6-7 times. Place the balls on a plastic wrap, cover them, and let them rest for 30 minutes. Meanwhile, preheat the oven to 230°C (gas 8). On a floured surface, roll out each ball of dough until you achieve a round shape with a diameter of about 18 cm. Transfer each crust to a baking tray, brushing the top with a little extra virgin olive oil. Then, spread about 2 tablespoons of tomato sauce, leaving a little space at the edges to avoid soaking the dough. Scatter pieces of anchovy, olives, and cheddar on top. Place the tray at the bottom of the oven, where the heat is maximum, for 3 minutes. After this time, move the tray higher and let it bake for another 10 minutes. Finally, arrange a few slices of parmesan on the pizza, and then let it cool for 5 minutes before cutting into portions. It is important not to overload the pizza with too many toppings, as an excess of sauce can make the dough too soft. Enjoy this delicacy!

Ingredients

Make 4 pizzas with a diameter of 18 cm. For the dough: 60 ml warm water (between 38-40 °C) 10 g active dry yeast 1 teaspoon honey 180 ml warm water (between 38-40 °C) 1 tablespoon extra virgin olive o

Pizza with Anchovies and Kalamata

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