Tomato Anchovy Pizza

Ingredients

• 200 g rye flour (Type 1150)
• 200 g wheat flour (Type 550)
• Salt
• 0.5 cube Yeast
• 320 g tomatoes (4 tomatoes)
• 1 onion
• 8 anchovy fillets (in brine)
• 10 g small capers (jar)
• 200 g pureed tomatoes (tetrapack or can)
• Pepper
• 100 g gratin cheese (17% fat)
• 1 bunch flat‑leaf parsley
• 2 Garlic cloves
• 1 Organic lemon

Instructions

1. 1.

   Mix the flours and 1/4 tsp salt in a bowl, press a well in the center. Break the yeast into it.

2. 2.

   Pour 250 ml lukewarm water over the mixture and knead with a hand mixer’s dough hooks until smooth. Cover and let rise in a warm spot for about 30 minutes.

3. 3.

   Meanwhile wash the tomatoes, cut off the stem ends, slice them. Peel the onion and cut into rings.

4. 4.

   Place anchovy fillets and capers in a sieve, rinse cold and drain on paper towels.

5. 5.

   Divide the pizza dough on a floured surface into 8 portions. Roll each into a circle about 12 cm across.

6. 6.

   Place four dough discs on parchment paper sized to your baking sheet. Transfer one disc onto a sheet.

7. 7.

   Spread some pureed tomatoes over each dough circle. Distribute tomato slices, onion rings, anchovies and capers evenly. Season with salt and pepper.

8. 8.

   Sprinkle gratin cheese over the toppings and bake in a preheated oven at 225 °C (fan: 200 °C, gas: level 3‑4) on the lowest rack for 15–20 minutes.

9. 9.

   Meanwhile prepare the gremolata: wash parsley and shake dry. Remove leaves and roughly chop.

10. 10.

    Peel garlic and finely mince it. Wash lemon hot, dry rub and grate the zest. Mix parsley, garlic and lemon zest together (reserve the rest of the lemon for another use).

11. 11.

    Remove baked pizzas from the oven and lift them with parchment. Place remaining dough discs on the sheet, top similarly and bake again. Serve the pizzas with gremolata.