Pizza with tomatoes, anchovies and oregano
6 servings
210 minutes
Pizza with tomatoes, anchovies, and oregano is a true embodiment of Mediterranean flavor. Its history roots back to Italian traditions where the combination of salty anchovies, aromatic oregano, and juicy tomatoes creates a perfect balance. Crispy dough, tender cheese, and rich tomato sauce with caramelized onions fill each slice with depth of flavor. Anchovies add a spicy note while oregano contributes a fresh, slightly spicy aroma. This pizza is perfect for an Italian-style dinner, especially with a glass of light white wine or spicy red. It reveals the charm of simple yet rich flavors that Italian cuisine is famous for and is ideal for those who appreciate authentic culinary traditions and want to enjoy the taste of real Italy.
1
Knead a soft dough. The dough should not stick to the board. Form a ball, place it in a bowl dusted with flour, cover with a towel, and set in a warm place for 3 hours.
2
Fry sliced onions in 50 grams of butter, add sliced tomatoes, season with salt, and simmer until the liquid is fully absorbed.
- Onion: 1 head
- Butter: 70 g
- Tomatoes: 1 kg
- Salt: to taste
3
Slice the cheese and cut the anchovies into pieces, boned.
- Cheese: 400 g
- Anchovies: 100 g
4
When the dough rises, knead it well, roll it out, cut into circles 0.5 cm thick and 15 cm in diameter, or make one large round sheet.
5
Place on a greased baking sheet, put pieces of anchovies on the dough, cover with a layer of cheese, prepared tomato sauce, sprinkle with oregano, place pieces of butter or margarine on top, and put in a very hot oven for 15 minutes.
- Anchovies: 100 g
- Cheese: 400 g
- Tomatoes: 1 kg
- Oregano: to taste
- Butter: 70 g