Anchovy Sauce

This is the anchovy pizza sauce for people who don’t think they like anchovies. It’s a great way to use them, as a subtle component of a sauce instead of full-on fillets where you get those big flavor explosions. The key is to break down the anchovies. They’ll bubble and dissolve into the oil, concentrating their savory, umami flavor. This will be delicious on Sicilian grandma dough, but you could put it on any of the pizza styles featured in this book, and it would be great with pasta.