Yeast dough pizza with tomatoes and anchovies
4 servings
90 minutes
Pizza on yeast dough with tomatoes and anchovies is a classic Italian dish that embodies the traditions of Mediterranean cuisine. The thin, airy dough made with fresh yeast serves as the perfect base for juicy tomatoes, aromatic oregano, and savory anchovies. These seafood delicacies give the pizza a unique, rich flavor with slight salty notes that pair wonderfully with the soft melted cheese. This dish is ideal for those who appreciate simplicity in preparation and harmony of flavors. The finished pizza has a crispy crust, spicy aroma, and vibrant taste that awakens the appetite and offers a sense of gastronomic travel through sunny Italy. It can be served as a standalone dish or accompanied by a glass of wine, making dinner particularly exquisite.
1
Knead the yeast dough, leave it for 1 hour to rise, mix again and place in a baking form. Grease the dough with oil.
- Wheat flour: 200 g
- Milk: 0.5 glass
- Fresh yeast: 15 g
- Vegetable oil: 2 tablespoons
2
Place the dough in a wide, low pan greased with oil, covering the sides. Grease the dough with oil.
- Vegetable oil: 2 tablespoons
3
Place pieces of anchovies, cleaned of bones, slices of tomatoes, cheese, salt, pepper, oregano, and fold the edges of the dough. Put in a very hot oven for 10-15 minutes.
- Anchovies: 100 g
- Tomatoes: 500 g
- Cheese: 400 g
- Salt: to taste
- Ground black pepper: to taste
- Oregano (wild marjoram): to taste
