PIZZETTE WITH CARBON NEUTRAL ANCHOVIES

Ingredients for: 3 pizzas
Preparation time: 45 minutes
Difficulty: Medium

INGREDIENTS

For the pizza with the Anchovies from Sicily:

  • Pizza dough, 1;
  • Battered pistachios, 1 tablespoon;
  • Mozzarella cheese, 100 g;
  • Anchovies from Sicily Carbon Neutral jar, 3 fillets.

For the pizza with the Anchovies from the Cantabrian Sea:

  • Pizza dough, 1;
  • Tomatoes, 6;
  • Anchovies from the Cantabrian Sea Carbon Neutral jar, 3 fillets;
  • Salt and pepper;
  • Oregano;
  • Basil, 20 g;
  • Oil, 20 ml.

For the pizza with the Anchovies from the Adriatic Sea:

  • Pizza dough, 1;
  • Squacquerone cheese, 100 g;
  • Anchovies from the Adriatic Sea Carbon Neutral jar, 3 fillets;
  • Arugula, 50 g;
  • Oil, 30 ml;
  • Grated cheese, 2 tbsp;
  • Almonds, 30 g;
  • Salt.

preparation

For the arugula cream:

  • Place the arugula in a blender glass with the almonds, grated cheese, oil, salt and pepper.
  • Blend until smooth and keep aside.

For the basil oil:

  • Place the basil in a blender cup with a pinch of salt and blend until smooth.
  • Roll out the pizza dough and lay on a baking tray covered with baking paper and lightly greased.
  • Bake for 10 to 15 minutes at 250°C, then proceed with the various toppings.

For the pizza with the Anchovies from Sicily:

  • Spread the shredded mozzarella, then return the pizza to the oven for 5 minutes in grill mode.
  • Remove from the oven and top with the chopped pistachios and three Anchovy fillets from Sicily.

For the pizza with the Anchovies from the Cantabrian Sea:

  • Spread the cherry tomatoes, previously cut into small pieces and seasoned with oil, salt, pepper and oregano, on the pizza.
  • Garnish with basil oil and three Anchovy fillets from the Cantabrian Sea.

For the pizza with the Anchovies from the Adriatic Sea:

  • Spread the squacquerone cheese on the pizza and top with the arugula cream and three Ancovy fillets from the Adriatic Sea.