Pizza with ham, clams and anchovies
8 servings
60 minutes
Pizza with ham, mollusks, and anchovies is an extravagant blend of Italian traditions and marine wealth. This recipe originates from Mediterranean cuisine, where fresh seafood has always been an important part of gastronomy. The base of tender yeast dough infused with the aroma of oregano and tomato puree creates a perfect platform for the savory anchovies, juicy ham, and rich seafood. The addition of mozzarella and hard cheese gives the pizza a rich flavor, while olives and chili sauce add a spicy kick. Baked to a golden crust, this pizza impresses with its complex balance of flavors: the saltiness of anchovies, sweetness of tomatoes, creaminess of cheese, and ocean freshness. It’s an ideal choice for those seeking a gastronomic adventure.
1
Dissolve the yeast in warm milk, add 1 tablespoon of flour, and mix. Add vegetable oil, beaten egg, and the remaining flour. Knead the dough and place it in a warm place to rise.
- Milk: 100 ml
- Dry yeast: 13 g
- Wheat flour: 200 g
- Chicken egg: 1 piece
- Salt: to taste
- Vegetable oil: 7 tablespoons
2
Roll out the dough into a thin flatbread and place it on a baking sheet.
- Wheat flour: 200 g
3
Sprinkle the dough with oil, spread a layer of tomato puree on it, and sprinkle with oregano. Place cheese around the perimeter of the flatbread and chopped anchovies in the center. Between the cheese and anchovies, add ham, chopped tomatoes, mushrooms, lobsters, and shellfish. Drizzle the pizza with chili sauce, sprinkle with cheese, and garnish with olives.
- Vegetable oil: 7 tablespoons
- Tomato puree: 1 jar
- Oregano: 0.5 teaspoon
- Mozzarella cheese: 13 pieces
- Anchovies: 1.5 jar
- Ham: 150 g
- Tomatoes: 2 pieces
- Champignons: 200 g
- Lobsters: 250 g
- Mollusks: 50 g
- Chili sauce: to taste
- Cheese: 300 g
- Olives: 12 pieces
4
Bake the dish in the oven for 20 minutes at 200 °C.