Pizza with capers and anchovies
At the moment my blog is a bit in the summer holidays. But holidays are not the reason, rather the opposite! I'm currently working on a commissioned cookbook and therefore have little time for the blog. During the week I am in the office and on the weekend I stand in the kitchen and work on the book, develop recipes, mix, purée, bake, try and take pictures. The theme is cute this time, very cute, oh what - extremely cute! I use tons of sugar and butter and then need something extremely salty and hearty to compensate. Like this pizza with capers and anchovies!
In fact, my kitchen is currently largely cold. Another one to two weeks, then all the recipes are tried, prepared and photographed. And I can cook normally again ... So it has to be rather fast during the week. Numerous recipe ideas can be found here in the category Fast. Often there are just roast potatoes from raw potatoes, fresh mashed potatoes or salad. Mostly but rather cheese toast or sandwich. Or something warm from one of the numerous snacks in my street: Turkish, Greek, Chinese, Japanese - the choice is huge.
Only pizza, I'm own. Classic Italian pizza from the pizza maker around the corner is often not my case. Then prefer to do it yourself. Thanks to my table pizza oven *, this is also pretty fast. Of course you can also bake the pizza on a pizza stone * or in the oven. I have already introduced the pizza oven here - together with a pizza dough with a long dough guide: Homemade pizza from the pizza oven. This time it had to be faster and I prepared the dough for lunch - perfect for a Sunday in the kitchen! At the end the pizza bakes by the bye.
The combination of capers and anchovy fillets is one of my favorite pizza toppings. The mozzarella only subtly recedes into the background and, together with a spicy tomato sauce, serves as the basis for the salty main characters. Pizza with capers and anchovies is always, you have no Schnippelei and the quick pizza pleasure is nothing in the way. Do you like capers and anchovies so much? Do you believe me if I tell you that I did not like both of these a few years ago, but could now put myself into it?Add 200 ml of water and the olive oil and knead for at least 10 minutes to a smooth dough. If the dough is too firm, gradually add some water. If necessary, place the dough in a larger bowl and cover with a damp dishcloth. Let it rest at room temperature for about 3-4 hours.
For the tomato sauce, place all the ingredients in a saucepan and simmer gently for at least 15 minutes. Stir occasionally.
Drain the anchovy fillets and capers for the toppings. If necessary, rinse both off and dab dry. However, I would strongly advise against it for taste reasons.
I'm preparing the pizza in my table pizza oven. For this I make 5 small pizzas from the dough with a diameter of about 25 cm. In the pizza oven, they only need 5-7 minutes each.
If you do not have a pizza oven, you should pre-heat a baking tray to 250 ° C top and bottom heat in the oven. Alternatively, you can of course use a pizza stone.
Divide the dough into 5 pieces and roll them out to about 25 cm thin circles. Place on a well-floured pizza shaker and brush with 2-3 tablespoons tomato sauce. Sprinkle with mozzarella and cover the pizza with capers and anchovies. Bake in the pizza oven or oven on the hot baking tray or pizza stone, depending on the desired crispness.
Who If you want to bake a big pizza, you should not pre-heat the plate, but brush with olive oil and roll out the dough directly on top. The baking time will be about 20-25 minutes, depending on the oven.
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