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 minutesmins
Cook Time10 minutesmins
Total Time17 minutesmins
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: 8people
Calories: 213kcal
Equipment
Baking Tray
Ingredients
1pizza basehomemade or store bought
1tablespoonolive oil
2tablespoonpizza sauce
½cupfreshly grated romano
12anchovy filletsflat
9figshalved
1tablespoonfig balsamic glaze
4clovesgarlicfinely minced
1tablespooncapers
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
Keep the dough in the store bought bag in the deep freezer until ready to use.
Defrost overnight in the refrigerator in the bag.
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.