Anchovy cheese-free pizza

    Anchovy cheese-free pizza


    3 people made this

    About this recipe: This pizza is square and uses homemade pizza dough. The topping consists of passata seasoned with crushed chillies, pine nuts and raisins and anchovies. Serve with a side salad.

    Serves: 12 

    • 1 teaspoon dried active baking yeast
    • 4 tablespoons warm water (45 degrees C)
    • 175ml cold water
    • 1 teaspoon salt
    • 315g bread flour
    • 35g soft breadcrumbs
    • 125ml olive oil
    • 1 large onion, chopped
    • 400g passata
    • 1/2 teaspoon crushed chillies
    • 2 tablespoons pine nuts
    • 2 tablespoons raisins
    • 1 (50g) tin anchovy fillets packed in olive oil, drained

    Prep:20min  ›  Cook:15min  ›  Extra time:12hr30min proofing  ›  Ready in:13hr5min 

    1. Sprinkle the yeast over the warm water in a large bowl. Let stand until dissolved, about 5 minutes.
    2. Stir the cold water and salt into the yeast mixture and gradually stir in flour until the mixture pulls together into dough. Remove dough from the bowl and knead on a lightly floured surface for 5 to 10 minutes, until a smooth tight ball can be formed. Dust the dough with flour and place in a sealed container or resealable bag with plenty of extra room. Refrigerate for at least 12 hours and up to 3 days.
    3. Preheat the oven to 260 C / Gas 10. This will take a while. Stretch out the dough and press into a large oiled baking tray. The dough should feel cold to the touch. Use a fork to poke holes all over the dough so that it will rise evenly without having giant bubbles.
    4. Toast the breadcrumbs in a large frying pan over medium-high heat until golden brown; set aside. Heat half of the olive oil in a large frying pan over medium-high heat. Add onion; cook and stir until tender, about 5 minutes. Remove from the heat and stir in the passata, crushed chillies, pine nuts and raisins.
    5. To assemble the pizza, arrange anchovy fillets evenly over the dough. Spread the passata heavily over the entire crust. Sprinkle liberally with toasted breadcrumbs and drizzle with the remaining olive oil. Allow the dough to rise near the warm oven for about 30 minutes.
    6. Bake the pizza on the bottom rack of the oven for 12 to 15 minutes, until the bottom of the crust is golden brown when you lift it up to look. Cut into 12 servings and enjoy.

    Recently viewed

    Reviews (0)

    Write a review

    Click on stars to rate