Quattro Anchovy Pizza

Experience the bold flavors of ancient Italian cooking with the Quattro Anchovy pizza—a tribute to the history of anchovies in Italian cuisine, dating back to the days of the ancient Romans who used garum, a fermented fish sauce, to flavor their dishes. Anchovies have remained a staple ingredient, and early Neapolitan pizzas often featured these small Mediterranean fish. While opinions on anchovies may vary among Americans, their popularity is on the rise, leading to an exploration of diverse anchovy flavors. For the devoted anchovy enthusiasts, this pizza offers a unique and delightful experience with four distinct types of anchovies—salt-packed, white, Calabrese, and brown—each providing a different taste profile. Savor the rich anchovy cream that complements the various anchovy varieties and elevates this pizza to an unforgettable delight.

INGREDIENTS:

• 1 (13-ounce/370-gram) ball Master Dough, preferably with starter, made with Poolish
• 2 parts flour mixed with 1 part semolina, for dusting

ANCHOVY CREAM:

• 1 tablespoon (24 grams) minced drained oil-packed anchovies
• ¼ cup (55 grams) mayonnaise
• 2 tablespoons (30 grams) sour cream
• Squeeze of fresh lemon juice
• 2 tablespoons grated Pecorino Romano cheese
• Pinch of freshly ground black pepper

FOR THE PIZZA:

• 2 whole (25 grams) salt-packed giant anchovies, preferably Agostino Recca
• 7 ounces (200 grams) whole-milk mozzarella cheese, shredded (1¾ cups)
• 4 fillets (18 grams) vinegar-packed Italian white anchovies, preferably Agostino Recca, drained
• 4 fillets (16 grams) Calabrese anchovies, preferably Tutto Calabria, drained
• 4 fillets (14 grams) oil-packed brown anchovies, preferably Agostino Recca, drained
• Handful of small arugula leaves
• Small piece Piave cheese, cold, for shaving
• Lemon wedges, for serving

PREPARATIONS:

1. Remove the dough ball from the refrigerator and leave wrapped at room temperature until the dough warms to 60°F to 65°F.
2. Set up the oven with two pizza stones or baking steels and preheat to 500°F for 1 hour.
3. Prepare the anchovy cream by combining the minced oil-packed anchovies, mayonnaise, sour cream, lemon juice, Pecorino Romano cheese, and black pepper in a food processor. Process until smooth, then set aside.
4. For salt-packed anchovies, rinse them under cold running water, then soak in a bowl of cold water to cover for 30 minutes, changing the water every 10 minutes. Drain and rinse well. Fillet each anchovy by gently pulling off the top fillet starting at the spine. Pull the other fillet away from the spine and discard the spine. Remove and discard any small bones from the fillets, then dry them on a paper towel.
5. Dust the work surface with the dusting mixture, then move the dough to the surface and dust the top.
6. Roll out the dough into a round 14 to 15 inches in diameter and trim it to a 13-inch round. Brush the surface of the dough with oil, flatten the edge, and dock the surface.
7. Transfer the dough to the peel.
8. Mound the mozzarella in the center of the dough and spread it evenly over the surface, leaving a ¾-inch border.
9. Slide the pizza onto the top stone and bake for 4 minutes. Lift the pizza onto the peel, rotate it 180 degrees, and transfer it to the bottom stone. Bake for 5 minutes, until the bottom is browned and crisp, and the top is golden brown.
10. Transfer the pizza to a cutting board and spoon the anchovy cream onto the center. Spread the cream evenly over the surface almost to the edges.
11. Cut the pizza into 4 wedges.
12. Garnish each slice with a different type of anchovy—place the fillets side by side or crisscrossed to form Xs. If Calabrese anchovies are already broken up, spoon them onto the slice in small dollops.
13. Scatter the arugula over the top and finish with shavings of Piave cheese.
14. Serve the pizza with lemon wedges, squeezing the juice over the slices just before eating.

YIELD:

• One 13-inch Quattro Anchovy pizza; approximately 4 slices.

SPECIAL INSTRUCTIONS:

• This pizza is best enjoyed by anchovy enthusiasts due to the bold anchovy flavors.

TIPS:

• Experiment with the arrangement of the different anchovy varieties to create a visually appealing presentation.

The Quattro Anchovy pizza is an exploration of the ancient flavors of Italian cooking, paying homage to the historical significance of anchovies in the region. From the days of the ancient Romans to the early Neapolitan pizzas, these small Mediterranean fish have been an integral part of Italian culinary tradition. Whether loved or loathed by Americans, the tide is turning in favor of anchovies, leading to a resurgence of interest in their diverse flavors.

For the anchovy devotees, the Quattro Anchovy pizza presents the ultimate anchovy experience. The rich and creamy anchovy sauce complements four distinct anchovy varieties, each offering a unique taste profile. The salt-packed anchovies boast a rich and meaty flavor, while the white anchovies bring a mild and lightly pickled essence with less fishiness. The Calabrese anchovies, marinated with chilies and tomatoes, offer a spicy kick, and the oil-packed brown anchovies deliver the familiar taste found in cans and jars.

This pizza is a culinary journey for one—a personal exploration of the diverse flavors and textures of anchovies. Each slice introduces you to a different type of anchovy, enticing your taste buds with its distinct character. As you savor each bite, you’ll appreciate the boldness of ancient Roman gastronomy and the unique role anchovies play in Italian cuisine.

The anchovy cream serves as the canvas for this pizza masterpiece, blending the various anchovy flavors harmoniously. Each anchovy variety finds its place on the pizza, creating an artful presentation that showcases the beauty of Italian culinary traditions.

As you indulge in the Quattro Anchovy pizza, the combination of flavors will transport you to the shores of the Mediterranean, where anchovies have left their mark on Italy’s culinary heritage. The small arugula leaves and the shavings of Piave cheese add the perfect finishing touch, elevating this pizza to a sophisticated and delightful feast.