Warum das funktioniert
Anchovies, Kapern and Chili are all salzig, acidic or hot. Alone, each one is too much. Together on a tomato base, they balance each other into something markant and deeply savory. Diese Pizza braucht nicht viel Käse — die Beläge tragen den gesamten Geschmack. A drizzle of good Olivenöl nach dem Backen pulls everything together.
Zutaten
- Pizzateig-Kugel250–280g
- Tomatensauce80g
- schnittfeste Mozzarella (optional)60g
- Sardelle fillets5–6
- Kapern1 tsp
- Chili flakesto taste
- Dried oregano½ tsp
- Olivenöl, nach dem Backen1 tsp
- Black olives (optional)small handful
Zubereitung
- Preheat the oven as hot as possible with a steel or stone.
- Stretch the dough into a thin round.
- Spread Tomatensauce thinly — do not salt it, the anchovies will handle that.
- Gib a small amount of mozzarella if using.
- Gib Sardelle fillets, Kapern, Chili flakes and oregano.
- Backen until the crust is properly crisp and the Käse (if using) is melted.
- Zum Schluss a small drizzle of Olivenöl.