Pizza Party: Anchovy, Shaved Onion, Parsley, Caper, Ricotta & Mozz Pizza with Homemade Sauce
If you're freaking out about the mention of anchovies, unbundle your britches and hear me out. I know it sounds like your childhood nightmare, but you're probably an adult now and ready to try new things. While listed first in the title, the anchovies are an undertone, hardly the main event! Their umami, savory, saltiness melds into the tangy sauce, briny capers, fresh parsley, smoky mozzarella and creamy ricotta. Basically you've got a perfect flavor profile!
This only calls for a few anchovy filets and they'll be chopped up into tiny little pieces and scattered throughout the 'za. And if you're making it with people unwilling to try something new (or kids bawling at the thought), use only half as much and only throw 'em on half of the pizza. But you. You need to put on your big girl/big boy pants and give it a whirl. And when you're wondering what to do with the rest of the anchovies left in that can, hop on over to my Chicken Kale Salad with Roasted Chickpeas & Buttermilk Caesar Dressing recipe, because yes, all good Caesar dressings are made with anchovies!
Anchovy, Shaved Onion, Parsley, Caper, Ricotta & Mozz Pizza with Homemade Sauce
Serves: 2-4
Preparation Time: 45-60 minutes if using store-bought dough & homemade sauce
Ingredients:
1 ball pizza dough (I prefer whole wheat), homemade or store-bought
1/4 c. or so flour or cornmeal for rolling out pizza
1 c. pizza sauce (or however much sauce you like), recipe below
4-5 anchovies, diced
1/2 onion, shaved on mandolin or thinly sliced
1/2 c. parsley, chopped
2 tbsp. capers
3/4 c. ricotta cheese
1 c. smoked mozzarella, shredded
For Pizza Sauce:
1 15-oz. can fire-roasted diced tomatoes
1 tbsp. dried oregano
1 tbsp. red pepper flakes (optional)
1 tbsp. fresh basil, chopped
2 cloves garlic, minced
2 tbsp. tomato paste
1 tsp. maple syrup
splash of red wine vinegar
salt/pepper, to taste
1 tsp. olive oil
Method:
1. First, make your pizza sauce. This can be started well in advance, even a day or two before. If you're planning to use it right away, though, preheat oven to 425 degrees. In a sauce pan, add tomatoes, oregano, red pepper flakes, basil, garlic and tomato paste. Stir and bring to a gentle simmer. Cover and continue to simmer over low heat, allowing the tomatoes to break down. After about 20-30 minutes, remove from heat, stir in maple syrup and red wine vinegar, and season with salt/pepper. Adjust any other seasonings as you see fit. Let cool for a few minutes and if you'd like a smoother sauce, place in food processor with a tiny bit of olive oil to smooth it out. Process until it reaches your desired consistency.
3. Roll out pizza dough on a floured or cornmealed counter to your desired pizza thickness and place on pizza pan or pizza peel. I like it pretty thin with a little bit of crust and use a round pan with holes to allow the crust to get crispy. Parbake crust until it's no longer sticky and can be easily removed from pan. Pop any air bubbles that arise with a fork. Remove pizza crust from oven, again popping any air bubbles, and let cool for a minute or two.
4. Spoon sauce over crust. Top with chopped anchovies, shaved onion, parsley and capers. Add spoonfuls of ricotta cheese evenly and then cover with shredded mozzarella. Bake for about 15-20 minutes, or until the crust turns golden and the cheese is melted.
