Anchovy, Roasted Pepper & Smoked Mozzarella Pizza

This is a pizza for anchovy lovers. If you, like me, fall firmly into this category, make this pizza now. There is nothing particularly difficult about this recipe, especially if you use store-bought pizza dough, but I do recommend roasting your own bell peppers for the best flavor. The jarred variety is lacking in both taste and texture. The sauce is quick to make – a thick and jammy base for the layers of cheese, peppers and little fishies.

Anchovy, Roasted Pepper & Smoked Mozzarella Pizza

Prep Time 25 minutes
Cook Time 10 minutes
This is a pizza for anchovy lovers. If you, like me, fall firmly into this category, make this pizza now. There is nothing particularly difficult about this recipe, especially if you use store-bought pizza dough, but I do recommend roasting your own bell peppers for the best flavor. The jarred variety is lacking in both taste and texture. The sauce is quick to make – a thick and jammy base for the layers of cheese, peppers and little fishies.
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Course Main Course
Servings 2

Ingredients
 

  • 11-12 ounce ball pizza dough, store-bought or see my recipes for homemade
  • ½ cup roasted bell peppers, homemade preferred, cut into pieces
  • ½ cup cheater tomato jam, see recipe below
  • ½ cup smoked mozzarella, shredded or torn into small pieces
  • 8-10 anchovies, rinsed and patted dry
  • kosher salt and fresh black pepper

Cheater Tomato Jam

  • 1 tablespoon extra virgin olive oil
  • 3 tablespoons tomato paste
  • 2 garlic cloves, sliced
  • ½ teaspoon dried oregano
  • 1 small ripe roma tomato, diced
  • 1 teaspoon brown sugar
  • cup water
  • ½ teasopon kosher salt

Instructions
 

  • Make the tomato jam. Warm the olive oil in a small saucepan. Saute the garlic for 30 seconds, then add the tomato paste. Cook for a few minutes then add the oregano, diced tomato and sugar. Cook for another minute and then add the water and simmer until thickened, about 5-10 minutes. Let cool and refrigerate until ready to use.
  • Preheat the oven to the hottest setting. If you have a pizza stone, put it in the bottom of the oven before preheating.
  • Make sure all of your toppings are prepped and ready. Stretch the pizza dough, using your fingers to push it out into a rough circle, picking it up and pulling it into a roughly 11-12” round. Place on a baking sheet sprinkled with cornmeal or flour, or if using the pizza stone then place the dough on a peel or small wood board dusted with flour or cornmeal so that it will slide off easily. Otherwise place on a well-oiled baking sheet.
  • Spread the tomato sauce around the dough leaving a border, then top with the bell peppers and the cheese, then lay the anchovies on top. Slide onto your pizza stone, or put the baking sheet in the oven, and bake until golden brown and bubbling, anywhere from 6-12 minutes depending on how hot your oven gets.
  • Remove to a cutting board and serve immediately, with chili flakes if desired.

Notes

*I note that this recipe serves 2, but it of course depends on what else you are having with the pizza. It could serve 4 if you have a big salad or some other hearty vegetable side.
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