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Anchovy & Fig White Pizza Drizzled with Balsamic Reduction
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5 from 15 votes

Anchovy, Fig & Pecorino Pizza Recipe

A light, crispy, thin crust pizza, coated with pecorino romano.. topped with salty anchovies, sun ripened figs and roasted garlic then finally drizzled with aged fig balsamic reduction. Scrumptious!
Prep Time7 minutes
Cook Time10 minutes
Total Time17 minutes
Course: Dinner, Lunch, Main
Cuisine: Italian, PIZZA, QUICK AND EASY
Keyword: anchovy pizza, anchovy, fig and garlic pizza, fig pizza, garlic pizza, gourmet pizza, homemade pizza, white pizza
Servings: 8 people
Calories: 213kcal

Equipment

  • Baking Tray

Ingredients

  • 1 pizza base homemade or store bought
  • 1 tablespoon olive oil
  • 2 tablespoon pizza sauce
  • ½ cup freshly grated romano
  • 12 anchovy fillets flat
  • 9 figs halved
  • 1 tablespoon fig balsamic glaze
  • 4 cloves garlic finely minced
  • 1 tablespoon capers

Instructions

  • Rest the dough for at least an hour outside the refrigerator to bring the dough to room temperature before preparing the pizza
  • Preheat oven to 500° F.
  • Pour out the dough. Punch and press into a round shape. Stretch out the dough by rotating on your knuckles and letting gravity do the rest.  Make sure the dough is stretched as evenly as possible. Press out as many of the bubbles as possible with your fingertips and mend holes by pressing the dough. Place the pizza onto a baking sheet (no flour dusting is necessary for the baking sheet.
  • Add the toppings evenly on the pizza base in the following order: olive oil, romano , minced garlic, figs and anchovies.
  • Put the pizza in the bottom of the oven.  Bake for 6 minutes.
  •  Put the pizza in the middle rack of the oven.  Bake for 6 minutes.
  • Garnish with capers. Drizzle with fig balsamic glaze. Serve immediately

Notes

  • Tips for using store bought pizza dough 
  1. Keep the dough in the store bought bag in the deep freezer until ready to use.
  2. Defrost overnight in the refrigerator in the bag.
  3. For optimal results, let the dough sit out for at least an hour so it is at room temperature before stretching into the pizza base.
  • Assemble the pizza right before baking to avoid a soggy crust.
  • If a hole appears in your dough, push it back in and seal the dough.
  • Brush the entire dough surface with olive oil.
  • There is no need to dust the baking sheet with flour.  However if  like a bit of a crunchy, nutty texture - a little semolina on the bottom of the dough does wonders.

Nutrition

  • Recipe yields approximately 8 servings. The nutrition information has been calculated using an online recipe nutrition calculator and is intended for informational purposes only and should be used as a general guideline. If the nutrition information is important to you, you should independently verify it using your preferred tool.