1 portion of canotto pizza dough (240g)
A handful of mixed cherry tomatoes
1/2 ball of Mozzarella
A few black olives
Another delicious flavour combination on the menu today. Tomatoes, olives, anchovies and parsley. And not on a normal Neapolitan pizza, but on a Canotto pizza! Neapolitan with a twist 😉 For the recipe for this huge, fluffy crusted pizza you can check out my tutorial “how to make canotto pizza” on youtube. Find the link underneath the recipe. You bake this pizza bianca and you add the toppings at the end. Getting hungry? Let's check it out!
Start by firing up your outdoor oven to about 450°C (842°F) and make sure your dough balls are already at room temperature.
For the tomato salsa, slice the cherry tomatoes into small parts. Tomatoes contain a lot of moisture, so to prevent your salsa from being too wet, remove half of the amount of seeds from the tomatoes. Put the sliced tomatoes in a bowl and add a bit of olive oil, a squeeze of lemon juice, a little bit of salt and some fresh grounded pepper. When your salsa is ready you can put it on the side and prepare your other ingredients.
Chop some parsley, slice the olives and make smaller strips of the anchovies.
Now you shape your pizza dough and drizzle some olive oil, and sprinkle parsley and mozzarella. Put the pizza on the pizza peel and you are ready to bake. During the bake it’s important to keep a close eye on your pizza. Since it has less toppings, there is a big chance it will blow up in the middle. Turn your pizza a few times so every side gets evenly brown.
When your pizza is ready you top it with the tomato salsa, add the anchovies, olives and parsley and your pizza is ready!
Doesn't it look pretty? And that crust, look at that amazing crust! Don’t wait any longer and take a bite of this big fluffy crusted beauty!