Anchovy Pizza
If you are Italian or have traveled then you know why this recipe is in my cookbook. An anchovy pizza is the most common pizza in the entire Tuscan region. The pizza is thin with a perfect amount of anchovies, a sweet sauce, and no cheese. I decided to develop a Paleo version for you to enjoy and feel like you are in Italy!
Thank you Danny at D&D Market, Hartford for all of your support.
Ingredients
- 2 teaspoons active dry yeast (1 package)
- 1/3 cup warm water
- 3/4 cup almond flour (extra for dusting)
- 2/3 cup arrowroot flour
- 1 teaspoon, sea salt, plus more
- 2 tablespoons coconut sugar
- 1 large egg, room temperature
- 2 1/2 teaspoon extra virgin olive oil, plus more
- 1 teaspoon apple cider
- 1 cup pizza sauce (marinara sauce)
- 8-10 piece anchovies
- 2 teaspoons oregano
Directions
Preheat oven to 450 F
In a measuring glass add in warm water and yeast. Let sit for 10 minutes.
In a medium mixing bowl sift in almond flour, coconut flour and salt. Add in coconut sugar and mix with a fork to ensure all of the ingredients are smooth.
Whisk eggs in the flour mixture with oil and apple cider vinegar then pour in water/yeast mixture.
Stir with a spatula or wooden spoon then knead using your hands for about 7-10 minutes.
Take a baking sheet and lay a piece of parchment paper. Add a little almond flour to the parchment paper then add dough in the center.
Wet your hands with cold water and press the dough to create a round circle crust.
Bake for 7 minutes then remove from oven and flip the crust over.
Spread pizza sauce or marinara then add anchovies. Sprinkle oregano and a little sea salt.
Bake for about 8 -10 minutes.
Drizzle with extra virgin olive oil before serving.
Enjoy with a glass of Montepulciano!
*5 minute pizza sauce* 1/2 cup crushed tomatoes, 1 tablespoon tomato paste, 1/2 teaspoon chopped garlic, 3/4 teaspoon sea salt, 1/2 teaspoon of oregano, basil and parsley.
Put all in a saucepan and bring to a boil, then simmer until ready to use.
save the leftover for dipping!