Alla Romana Topping: Mozzarella, Anchovies, and Basil

I prepared this simple recipe several months in advance following a visit to Nicastro’s Italian Food Emporium in Nepean, where I purchased some of the ingredients, including “00” pizza flour and buffalo-milk mozzarella. The ingredients weren’t the problem but one of the implements was. While I do have baking stone, I don’t have a baker’s peel & had to make do with what was on hand.
Below are the ingredients for the pizza dough ….

Followed by the topping ingredients for two 12-inch pizzas – mozzarella, olive oil, anchovies, basil, parmigiano-reggiano cheese and salt.

My first kick at this can – not the greatest esthetics, and I think my crust is a bit burnt, but the taste was OK – a nice light pizza.

What I liked about this recipe:
Pretty simple.
What didn’t I like about this recipe:
No problems.
Will I make it again?
Yup.

Comments

Alla Romana Topping: Mozzarella, Anchovies, and Basil — 2 Comments

Joseph Chiaravalloti on May 25, 2011 at 7:26 am said:

Needs more anchovies.
Marcella Hazan on May 25, 2011 at 2:42 pm said:

The anchovies seem to have vanished, haven’t they? I am very fond of anchovies, either on their own (if they are very good ones) served with buttered bread, or in pasta sauces with such greens as rapini, broccoli, or cauliflower. Curiously, I have never found them exceptionally appealing when baked in a pizza, and here I have probably unconsciously reduced their quantity.