85 minutes
A delicious pizza with cherry tomatoes, anchovies, garlic, and Parmigiano-Reggiano cheese, seasoned with oregano and fresh basil.
White Pizza Dough, rested
0 oz
Extra Virgin Olive Oil, plus more for drizzling
tablespoons
Anchovy Fillets, oil-packed
each
Cornmeal, fine, for dusting
as needed
Cherry Tomatoes, halved
cups
Garlic Clove, sliced thinly
each
teaspoons
Parmigiano Reggiano Cheese, grated
0 oz
Coarse Sea Salt
to taste
Black Pepper, freshly ground
to taste
Fresh Basil Leaves, for serving
as needed
1. Preheat Oven and Rest Dough
Preheat your oven to 500°F if it has a broiler function or 450°F if the broiler is separate. Let the pizza dough rest and come to room temperature for about 30 minutes.
2. Prepare Anchovy Oil
In a small skillet over medium heat, cook the anchovy fillets in ¼ cup of olive oil until they dissolve into the oil, about 2 minutes.
3. Assemble the Pizza
Dust an inverted rimmed baking sheet or pizza peel with cornmeal. Stretch each ball of dough into a 12-inch round and lay it onto the prepared surface. Arrange the halved cherry tomatoes and thinly sliced garlic over the dough. Sprinkle with dried oregano, grated Parmigiano-Reggiano cheese, drizzle with anchovy oil, and season with coarse sea salt and freshly ground black pepper.
4. Bake the Pizza
Slide the pizza onto the hot pizza stone and bake for 3 minutes. Then, switch to broiling for an additional 2-4 minutes, or simply bake for 10-20 minutes if you don't have a broiler.
5. Finish and Serve
Remove the pizza from the oven, drizzle with extra olive oil, and scatter fresh basil leaves over the top. Slice and serve immediately.
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