After several attempts of adding more or less of this and that, here’s another pizza recipe using my same techniques but with different toppings and various modifications to tame and balance the salty flavors correctly and to harmonize the fishiness, sourness, sweetness, acidity, freshness, crispiness & gooeyness !
As you’ve probably noticed, I’ve never ever made an almost naked pizza or a pizza with very few toppings and much crust, like we see in those beautiful images of sophisticated pizzas with just a sprinkling of a few things to add color. I make no apologies. My pizzas are full meals and not simply appetizers, but if I make an appetizer pizza soon, I’ll be sure to let you all know.
The pizza dough here is the same as usual (see recipe here but use less salt) and adding some wholewheat flour in the flour mixture (about ¼ of the total) makes it even better. Another idea is adding some buckwheat flour instead of the wholewheat flour, which is stronger in flavor, but quite wonderful.
The pizza tomato sauce is the same too (see recipe here), of which I always have a reserve of several jars, but to which I add some extra anchovy oil for this pizza version.
The briny flavors of the anchovies and olives are balanced out by the sweetness of the baked sliced onions and the freshness of the mixed fresh herbs and the acidity of the capers and lemon zest.
The mozzarella cheese is a must and it’s better to sprinkle about half of it right over the pizza sauce, but under most of the other toppings and the other half on top and to finish off with a sprinkling of parmesan cheese, which competes well with the other salty flavors.
It’s my latest reinterpreted version of a thin-crust anchovy pizza and it’s a savory delight indeed ! … :)
