Lemon Anchovy Pizza
Lemony, briny, and salty, this anchovy pizza combines pantry ingredients into a pizza that honestly you are going to have a hard time finding anywhere on a menu.
Servings 2 people
Ingredients
- 350g pizza dough
- 3 garlic cloves minced
- 2 tbsp extra virgin olive oil
- 4 oz low moisture mozzarella cheese grated
- capers
- 1 tin flat fillets of anchovies
- 1 lemon sliced
- dill
- flour
Instructions
- Preheat the oven to 400℉.
- Bring the dough to room temperature. On a heavily floured surface start stretching and shaping the dough. Start with dimpling the dough followed by a series of stretches to get the dough to a 12" circle.
- In a bowl combine minced garlic and 2 tbsp of extra virgin olive oil. Spread the garlic oil over the center of the pizza leaving room for the crust.
- Top with grated mozzarella cheese followed by a generous amount of capers.
- Place in the oven for 10-15 minutes until dough is golden brown and cheese is melty.
- Top the pizza with anchovies, a few slices of lemons, and a pinch of fresh dill. When ready to eat squeeze the lemon over the slice.
- Leftover pizza can be stored in the refrigerator tightly wrapped in aluminum foil. When ready to eat again, heat up in the oven.
Notes
the 350g of dough makes 1 12 inch pizza which roughly serves 1-2 people. This recipe is scalable to make more.