Spicy White Anchovy With Egg Pizza Recipes

SPICY WHITE ANCHOVY WITH EGG PIZZA

Steps:

• Preheat a pizza stone in a 500 degree F oven. Dust the top of a pizza peel with semolina flour, and lay the pizza dough on top.
• For the sauce: Heat the oil in a medium saucepan over high heat. Cook the onions until soft, about 4 minutes. Stir in the garlic, serrano and red pepper flakes, 30 seconds. Add the tomatoes and bring to a boil, and then reduce to a simmer and cook until thickened, 20 to 30 minutes. Mash the tomatoes, using a masher. Season with salt, black pepper and honey, if using. Stir in the chopped parsley and remove from the heat.
• For assembling: Ladle a thin layer of sauce onto the pizza dough, and sprinkle the sliced and grated mozzarella on top. Arrange some of the broccoli rabe over the cheese. Season with salt and black pepper and bake until the crust is golden brown and the cheese is completely melted, about 8 minutes. Arrange the anchovies on the pizza, top with the egg and grated Parmigiano-Reggiano, and garnish with chopped parsley and thyme.
• Pour the warm water into a small bowl (if the water is too hot the yeast will die and if the water is too cold the yeast will not activate). Stir in the sugar and dry yeast to combine and let sit 15 minutes. The top of the water will bubble and smell very yeasty, this is what you want.
• Combine the flour and salt in a large mixing bowl. Make a well in the center and pour in the olive oil and yeast water. Gradually stir the flour into the liquid, using a fork. Once most of the flour has been incorporated, turn the dough out onto a smooth, clean work surface dusted with bench flour. Use your hands to knead the dough to a smooth consistency.
• Place the dough in a lightly oiled mixing bowl. Cover with plastic wrap and set in a warm place until the dough has doubled in size, at least 1 hour 30 minutes. Portion the dough and stretch to the desired size.

SOFT-BOILED EGG AND WHITE ANCHOVY BREAKFAST SANDWICHES

Steps:

• Fill a pot about halfway with water, and bring it to a boil over high heat. Use a large spoon to lower the eggs (in their shells) into the water one at a time. Reduce the heat to medium-high, and cook the eggs for 6 to 7 minutes-6 minutes for a runnier yolk, 7 minutes for a tighter, thicker yolk. While the eggs are cooking, toast the bread.
• When the eggs are cooked, remove them from the heat immediately and gently run cold tap water over them until they're cool enough to be handled. Carefully crack the eggs with a light tap, and peel them like hard-boiled eggs.
• Mash 1 egg on each piece of toasted bread with a fork. Top each egg with a sprinkling of parsley and 3 anchovy fillets, and season with salt and pepper.

RED CHILE-WHITE ANCHOVY CAESAR SALAD PIZZA

Steps:

• In a small bowl, whisk together the yeast and 1/4 cup of the warm water. Let sit for 5 minutes to proof. Place 1 3/4 cups of the flour in large bowl with the salt. Add the yeast mixture, the remaining water, and 2 teaspoons oil, and stir until combined. Transfer the dough to a floured surface and knead until smooth. Grease a large bowl with the remaining 1 teaspoon oil, add the dough and turn to coat. Cover and put in a warm place until doubled in volume, about 1 to 1 1/2 hours.
• Preheat the grill to medium-high. Once the dough has risen, divide it in half, and set aside half for another use or for the Grilled Shrimp and Cilantro Pesto Pizza. Then divide the half into 4 balls. Roll each ball into 8-inch circles. Brush 1 side of each circle with oil and then sprinkle with ancho chile powder and salt. Grill on both sides until golden brown. Make the salad and assemble as directed in the salad recipe.
• Place romaine and onions in a large bowl. Add 1/4 cup of the dressing and toss to coat. Mound the lettuce mixture onto each pizza and top with the anchovies and chopped cilantro. Serve immediately.
• Put all the ingredients, except the salt, pepper, and oil, in a food processor or blender. Pulse until blended, and then season with salt and pepper, to taste. With the motor running, slowly add in the oil. If the dressing is too thick, add a little water.