Pizza con Mozzarella e Acciughe: A Step-by-Step Recipe Guide

Pizza is a beloved dish around the world, and making it at home can be both fun and rewarding. Today, I’m excited to share my recipe for Pizza con Mozzarella e Acciughe, which translates to Pizza with Mozzarella and Anchovies. This Italian classic combines the creamy richness of mozzarella with the bold flavor of anchovies, creating a delightful balance that is sure to impress. From my own personal experience, I find this pizza is a great way to introduce some traditional Italian flavors into your home kitchen.

Let me show you how I make this delicious pizza from scratch.

Notes on What to Expect

When making this pizza, expect a deliciously crispy crust paired with the savory flavor of the anchovies, which complement the creamy mozzarella beautifully. If you’re new to making pizza, don’t worry about getting the shape perfect; just enjoy the process and have fun.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Time to Stand: 1 hour (for dough rising)
• Total Time: 1 hour 35 minutes
• Ease of Cooking: Intermediate
• Servings: 2 (large pizzas)
• Calories: Approximately 500 per slice (1/8 of a pizza)
• Cost of Ingredients: $10-$15 (depending on ingredient quality and local prices)
• Cuisine: Italian
• Course: Main dish
• Equipment Needed: Baking sheet or pizza stone, mixing bowl, rolling pin, oven
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Pizza con Mozzarella e Acciughe now.

Ingredients

For the Dough:

• 2 cups all-purpose flour (plus extra for dusting)
• 1 teaspoon active dry yeast
• 1 teaspoon sugar
• 1 teaspoon salt
• 3/4 cup warm water (about 110°F)
• 1 tablespoon olive oil

For the Toppings:

• 1 cup mozzarella cheese, shredded
• 6-8 anchovy fillets (adjust to taste)
• 1/4 cup tomato sauce (homemade or store-bought)
• 1 tablespoon olive oil
• Fresh basil leaves (optional for garnish)
• Black pepper (to taste)
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Pizza con Mozzarella e Acciughe now.

Step-by-Step Instructions

1. Prepare the Dough

1. Activate Yeast: In a small bowl, mix warm water with sugar and yeast. Let it sit for about 5-10 minutes until frothy.
2. Mix Ingredients: In a large mixing bowl, combine flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.
3. Knead the Dough: Mix with a wooden spoon until the dough starts to come together. Transfer to a floured surface and knead for about 10 minutes until smooth and elastic.
4. Let It Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until it has doubled in size.

2. Preheat the Oven

• Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat.

3. Shape the Pizza

1. Roll Out the Dough: Once the dough has risen, punch it down and divide it into two equal parts. Roll each portion into a circle (about 10-12 inches in diameter) on a floured surface.
2. Transfer to Baking Sheet: If using a baking sheet, lightly oil it and place the rolled-out dough on it. If using a pizza stone, sprinkle it with flour or cornmeal before transferring the dough.

4. Assemble the Pizza

1. Spread Sauce: Evenly spread a layer of tomato sauce over the dough, leaving a small border around the edges.
2. Add Cheese: Sprinkle shredded mozzarella over the sauce.
3. Place Anchovies: Arrange the anchovy fillets evenly over the cheese. Feel free to adjust the number of fillets to suit your taste.
4. Drizzle with Olive Oil: Drizzle a tablespoon of olive oil over the top and season with black pepper.

5. Bake the Pizza

• Bake in the preheated oven for about 12-15 minutes, or until the crust is golden brown and the cheese is bubbling and slightly browned.

6. Serve

• Remove the pizza from the oven, let it cool for a few minutes, and garnish with fresh basil if desired. Slice and enjoy!

Variations

• Vegetarian Option: Omit the anchovies and add vegetables like bell peppers, mushrooms, or olives.
• Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend.
• Different Cheeses: Try adding Parmesan or Gorgonzola for a richer flavor profile.

Tips and Substitutions

• Dough Texture: If the dough feels too sticky, add a bit more flour during the kneading process.
• Sauce Alternatives: For a white pizza, use a garlic and olive oil base instead of tomato sauce.
• Storing Leftovers: Pizza can be stored in the refrigerator for up to 3 days. Reheat in the oven for the best texture.
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Pizza con Mozzarella e Acciughe now.

Nutritional Information Per Serving (1 slice)

• Calories: 500
• Protein: 20g
• Fat: 25g
• Carbohydrates: 50g
• Fiber: 2g

I hope this guide has made making Pizza con Mozzarella e Acciughe seem a little less daunting! Have you tried it before? Please, be honest, and let me know in the comments below. I like to hear feedback from a real person like you, so please, leave your honest comment.