Anchovies Ricotta Pizza

Summer — Chapter Three.

Anchovies seek the Pesto blessing
Tomato sauce's vibrancy
will not be missed
The ricotta joins with a touch of sweetness
While the Olives
concur with tenderness

The Actors

• Pizza dough: I always use Chef Philippe Etchebest’s dough recipe for pizza, and it works like magic every time (Recipe here). I make just a couple of adjustments: I only use 5 g of salt and use dry yeast instead of fresh yeast.
• Anchovies fillet
• Lemon pesto (You can use any type of pesto.)
• Tomate Sauce
• 250 g Ricotta
• Olives
• Salt and black pepper
• Pizza herbs

The Story

The story of a pizza starts with making the dough; the beginning is expected yet perfect when you follow the dough’s needs (and famous chefs’ instructions). When it is well rested, we spread it gently in a pan. There is no need for it to be a perfect circle, and when it gets sticky, feel free to use some flour, as this dough is quite humid.

Now it is time to add some colours. We start by layering the tomato sauce, followed by some pesto. I used about 2 to 3 tablespoons, but it is really up to your mood. Next, add the ricotta and top it all off with the anchovies.

Bake at 230°C in a preheated fan oven for 8-10 minutes.

When it is ready, add the olives, herbs, salt and freshly ground black pepper.

Bon Appétit

The Curtain Call

For a vegetarian option, you can simply skip the anchovies; it will still taste delicious.

Epilogue

A short story for when you crave pizza and simplicity.