phew. lots of ingredients on this pizza--but not overwhelmingly so. mark had the brilliant idea of making tapenade last week, so we decided to incorporate that, as well as the leftover anchovies and capers we had from aforementioned tapenade-making, some sweet cherry tomatoes (i love how they get soft and bubbly on a hot pizza), mozzarella as our go-to cheese base, and hefty basil leaves for some pretty, green bite. despite the rich toppings, this was a light pizza--we made sure to use each topping sparingly. a quick and beautiful meal--and the leftovers made a tasty snack the next day. makes two large pizzas, and serves 4-6.
ingredients
dough:
3.5 cups flour
1.5 cups warm water
1 tbsp active dry yeast
1 tbsp olive oil
pinch of salt
toppings:
2 anchovy filets, minced
6 tbsp tapenade
1 tbsp capers
two handfuls cherry or grape tomatoes, halved
1 lb mozzarella, thinly sliced
2 handfuls basil leaves
drizzle of olive oil
pinch of salt, pepper
steps
1. mix ingredients with dough, roll into two discs, wrap with saran wrap and refrigerate for at least overnight.
2. preheat oven to 500 degrees. roll out each disc on a lightly floured surface, then spread the tapenade thinly on each pizza. top each pizza with the thinly sliced mozzarella, then the capers and minced anchovies and halved tomatoes. drizzle or brush olive oil on the crust so it browns, then sprinkle the pizzas with salt and pepper.
3. bake in oven at 500 degrees for 10 minutes. top with fresh basil leaves.
cost calculation
3.5 cups flour, $0.20
1 tbsp active dry yeast, $0.10
2 anchovy filets, $0.80
6 tbsp tapenade, $1.00
1 tbsp capers, $0.10
two handfuls cherry or grape tomatoes, $1.79
1 lb mozzarella, thinly sliced, $4.00
2 handfuls basil leaves, $0.60
total: 8.59 divided by 5 = $1.72
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