Yes, the personal pizza at IL Cantone is really good. Fresh ingredients all chewy and gooey straight from the oven.
Well, it’s that time… time to talk anchovies. Yes, it’s time to use those wonderful, little, salty treats from the seashore. The strong taste that people associate with anchovies comes from the curing process that they under go on their way to the can, so to say. They are gutted, salted, brined, and then canned in either oil or water. I don’t care what those heathen say… anchovies for pizza are best when canned in oil.
- Pizza dough
- 1/2 cup tomato sauce
- 1/4 pound shredded mozzarella
- 3-4 anchovy filets or more to taste
- 1 tablespoon capers
- Olive oil
Take the baking tin or pizza stone and brush with olive oil. Lay out the dough on the tin or stone. Make sure the edges of the pizza are a little raised so the sauce stays in the middle of the pizza.
Now preheat the oven to 425F.
While the oven is heating, brush the top of the pizza round with olive oil, and cover with the tomato sauce. Now add the toppings and leave the pizza to stand for about 15 minutes. When the oven is hot, bake the pizza for 15-20 minutes, until the edges are becoming crispy.
Oh, BTW – anchovies are environmentally friendly…