Pizza with Anchovies & Roasted Pepper

Name: Pizza with Anchovies & Roasted Pepper
Yield: Makes one 10- to 12-in [25- to 30.5-cm] pizza
Cuisine: Italian
Ingredients: ⅓ cup [80 g] Tomato Confit; One 6½-oz [185-g] ball Gjelina Pizza Dough, proofed and stretched until 10 to 12 in [25 to 30.5 cm] in diameter; Semolina flour for dusting; 2 Tbsp best-quality olive oil; Dried oregano, preferably Sicilian, for sprinkling; Dried oregano, preferably Sicilian, for sprinkling; 3 oz [80 g] smoked mozzarella cheese, torn into rough ½-in [12-mm] pieces; 8 to 10 whole salt-packed anchovies, halved lengthwise, boned, and rinsed

Preparation info

Makes
one
10- to 12 in [ 25- to 30.5 cm ] pizza

Difficulty
Easy

Appears in

Gjelina

By Travis Lett

Published 2015

About

I have a serious love for anchovies, so of course we feature them on pizza. They’re a natural addition to a standard pomodoro or margherita pizza, but this combination is just a bit better with the addition of sweet roasted peppers and smoked mozzarella.

Ingredients

Semolina flour for dusting
One 6½-oz [185-g] ball

Europe
Americas
Italy
United States
Fish course
Pescatarian
Pizza
California
Venice
Mediterranean

Method

Place a pizza stone on the middle rack of your oven and preheat the oven to the highest possible setting, at least 500°F [260°C], for 1 hour. Lightly dust a pizza peel or a rimless baking sheet with semolina flour.

Using your forearms or the backs of your hands, transfer the st