Pizza with Anchovies

Name: Pizza with Anchovies (Pizza Marinara)
Yield: Makes 4
Cuisine: Italian
Ingredients: 25 g (1 oz) fresh yeast or 15 g (½ oz) dried yeast; 600 g (1 lb 5 oz) doppio zero (00) flour; 1 garlic clove, finely chopped; 400 g (14 oz) can of chopped tomatoes; 4 basil leaves; 25 g (1 oz) fresh yeast or 15 g (½ oz) dried yeast; 300 ml (10 fl oz) lukewarm water; A pinch of salt; 2 tablespoons olive oil; 1 tablespoon salted capers, soaked in water for 10 minutes, then drained; 4 garlic cloves, finely chopped; 1 tablespoon dried oregano; A handful of black olives; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 36 anchovy fillets; 1 tablespoon salted capers, soaked in water for 10 minutes, then drained; 120 ml (4 fl oz) olive oil

Pizza Marinara

Preparation info

Makes
4

Difficulty
Easy

Appears in

Antonio Carluccio's Southern Italian Feast

By Antonio Carluccio

Published 1998

About

Of the endless variety of pizzas, my favourites are the simple Margherita and the Marinara, which is the tastiest because of the anchovies.

Ingredients

For the Dough

25 g (1 oz) fresh yeast or 15 g (½

Europe
Italy
Fish course
Pescatarian
Pizza
Mediterranean

Method

First make the dough. Dissolve the yeast in the water, then stir in the salt and olive oil. Heap up the flour in a mound on a work surface and make a well in the centre. Pour in the yeast mixture and mix with your hands until all the liquid has been absorbed by the flour. Knead the dough for 10–15 minutes, until smooth and elastic. Sprinkle a little flour in a large bowl, put the dough in it an