I’m on my own for dinner tonight, and I’ve decided to indulge myself with a special Pizza. There is a topping on this Pizza my better half would never eat – Anchovies. I rarely eat these salted, filleted little oily gems on their own, but they find their way into a lot of my meals via other methods. In the Worcestershire sauce I use in western cooking, or the fish sauce I often use in Asian cooking.
The ones that come in a jar work so well on Pizza it’s almost a crime to add any other toppings, but in this case, a subtle but spicy Chorizo sausage complimented the Salty, fishy goodness that Anchovies deliver.
This Pizza is going to be crispy thin, like a cracker biscuit. Some purest may be disappointed that the dough hasn’t had a 3 day ferment in the fridge, but don’t let them fool you. These crispy crust Pizza’s are just as delicious as any of the 30 second 900 degree wood fired varieties.
The recipe for the dough is here http://www.45degrees.co.nz/easy-homemade-pizza/ The sauce was a simple 400 gram can of crushed Italian tomatoes, a teaspoon each of salt, sugar, red chilli flakes, dried oregano, and a clove of garlic, all mixed up and gently reduced over a low flame for 20 minutes.
The pizza was cooked on a cast iron pizza dish, which was pre-heated in the oven on “bake” at full whack for 45 minutes and then turned to grill (broil) for 15 minutes, before sliding the prepared pizza on the parchment paper directly onto the cast iron pan. This eliminated the need to have too much flour on the base. As you can see from the photos, the result was a really crispy base.
The combination worked really well, I’ll be making this again sooner rather than later.