Two delicious ways to indulge in anchovy pizza where anchovies are the star topping, not simply a supporting act. The quantities in this recipe are for four 10 inch individual pizzas.
Heat the oven to 425 F. Bring the dough to room temperature if it was refrigerated. Prepare pizza pans.
Divide the dough in 4 equal parts, roll out thin to make about 10 inch individual pizzas.
Spread 2 tbsp of sour cream onto each crust. Scatter thinly sliced onions, arrange the thinly sliced lemon circles on top and finally scatter the anchovy fillets. Season with black pepper.
Bake for about 10 minutes or until the edges of the thin crust are crisp and nicely browned and the lemon slices just begin to caramelize. Garnish with parsley.
Spread 2 tbsp of marinara onto each crust. Scatter pieces of fresh mozzarella, olive slices and capers. Arrange the anchovy fillets.
Bake each pizza for about 10 minutes or until the edges of the crust begin to brown and become crisp. Garnish with parsley and grated Parmesan.
*Use your favorite pizza dough or this recipe. Budget about 4-5 oz of dough per individual 10 inch pizza if thinly rolled.
We recommend thin crust, but if you'd like a thicker crust, budget for more pizza dough weight-wise so that it will stretch out to 10 inches with a greater thickness.
NOTE: Pizza dough weighs differently based on density.
**This is based on 2 oz tins as typical weight. You may want to use all the fillets to top a single pizza or a bit less, depending on your taste preferences.