Tuna and anchovy pizza

Tuna and Anchovy Pizza - A Delicious and Easy Recipe

Who doesn't love a slice of pizza? As we know, pizza is a globally appreciated dish, with each region having its own version. Today, I invite you to explore a savory combination of ingredients: tuna and anchovy pizza. This recipe is perfect for a quick dinner or a party with friends, featuring an intense flavor and irresistible aroma.

Total preparation time: 45 minutes
Preparation time: 20 minutes
Baking time: 25 minutes
Number of servings: 4

Necessary ingredients:

- 2 pizza bases (preferably fresh or store-bought)
- 1 large tomato, sliced
- 300g mozzarella (about 2-3 balls)
- 3 small cans of tuna in oil (or 1 large, according to preference)
- 1 can of anchovies (or more, depending on taste)
- Green olives (with anchovies) - to taste
- 2 tablespoons of tomato paste
- 2-3 drops of hot sauce (optional, depending on spice tolerance)
- Pizza spices (oregano, basil, rosemary, thyme)

Recipe preparation:

1. Desalting the anchovies: The first essential step is to desalinate the anchovies. This step helps reduce the saltiness of the fish. Soak the anchovy fillets in a little milk for about 10-15 minutes. If you forget this step, don’t worry, the pizza will still be delicious, just a bit saltier.

2. Preparing the sauce: In a small bowl, mix the tomato paste with the hot sauce (if using) and your favorite spices. Personally, I like to add a bit of oregano and basil, as they enhance the flavor. Make sure the mixture is homogeneous to achieve an even sauce on the pizza.

3. Assembling the pizza: Preheat the oven to 220°C. Place the pizza bases on a baking tray. Spread the sauce evenly over each base, ensuring it reaches the edges. Then, add the mozzarella cut into cubes or slices, distributing it evenly.

4. Adding the ingredients: The next layer consists of sliced tomatoes, followed by well-drained tuna. Ensure the tuna is evenly distributed. Then, add the anchovies, which should be drained and dried with a paper towel. This will prevent excess oil on the pizza. Finally, add the green olives to taste.

5. Baking: Place the pizza in the preheated oven and let it bake for about 25 minutes or until the crust is golden and crispy. The aroma that will fill your kitchen during baking will be irresistible!

6. Serving: Once the pizza is ready, remove it from the oven and let it cool slightly. Cut it into slices, and if desired, you can drizzle a bit of extra virgin olive oil and add some fresh basil leaves for an extra touch of freshness.

Practical tips:

- Variations: This recipe can be customized by adding ingredients such as hot peppers, red onions, or even black olives for a more complex flavor.
- Pizza base: If you want to make pizza from scratch, feel free to try a simple pizza dough recipe. It's a rewarding experience!
- Serving: Tuna and anchovy pizza pairs perfectly with a fresh green salad or a cold beer, which will complement the salty taste of the fish.
- Nutritional benefits: Tuna is an excellent source of protein and omega-3 fatty acids, essential for heart health. Additionally, anchovies contain beneficial vitamins and minerals, such as calcium and vitamin D.

Frequently asked questions:

- Can I use fresh tuna?
Yes, fresh tuna is a delicious option! Make sure to cook it well before adding it to the pizza.

- How can I store pizza for the next day?
Pizza stores well in the fridge, covered with plastic wrap or in an airtight container. You can reheat it in the oven or microwave.

- Is the pizza vegetarian?
This recipe is not vegetarian, but you can adapt the ingredients to create a delicious vegetarian version by omitting the tuna and anchovies.

Whether you are an experienced cook or a beginner in the kitchen, this tuna and anchovy pizza recipe will yield a delicious result. Enjoy every slice and share with your loved ones! Bon appétit!

 Ingredients: 2 pizza bases, 1 can of tomato sauce in oil (I used three small cans), 1 can of anchovy green olives (with anchovy), 2 tablespoons of broth, 2-3 drops of hot sauce (to taste), pizza spices (oregano, basil, rosemary, thyme)