Anchovy cheese-free pizza
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.
Ingredients
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
Method
Prep:20min ›
Cook:15min ›
Extra time:12hr30min proofing ›
Ready in:13hr5min
- Sprinkle the yeast over the warm water in a large bowl. Let stand until dissolved, about 5 minutes.
- 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.
- 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.
- 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.
- 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.
- 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.
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Reviews & ratings
Average global rating:
(3)
Reviews in English (3)
Oh my god you just brought back such good memories of my childhood with this recipe. I probably would have never found this. I remember eating this when I was about 7-8 years old. My mom would buy it for me after school. I remember the texture of the sauce (which must be the bread crumbs) however I dont remember the anchovies part. They probably just gave me a plainer version since I was little. Either way. I can not wait to try this and now I may even fly up north to get some from that same bakery! thankyou so much for posting this. Oh and one more thing. I remember parmesan cheese sprinkled on top. Is that part of the recipe? - 31 Jan 2008 (Review from Allrecipes US | Canada)
Amazing,Amazing,Amazing! Best Recipe I've ever tried for Pizza. This is a great recipe for those who like a thick, soft, spongy dough. I followed the recipe for the dough (refridgerated 24hrs though), and then made my own variety of pizza (pesto, tomato and red onion). I spread a little olive oil in a cast iron skillet, laid the dough in and pressed it to make big crusts. Baked at 500 for 10 minutes. - 21 Feb 2008 (Review from Allrecipes US | Canada)
This one is fantastic, the only limits are your ideas for toppings. I have never enjoyed a homemade pizza any more. - 12 May 2017 (Review from Allrecipes US | Canada)